Creamy Chicken Pot Pie

• 2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 5 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
• 2 tubs (8 oz. each) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1/4 cup milk
• 1 can (8 oz.) refrigerated crescent dinner rolls

1. Heat oven to 375F.
2. Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min.
3. or until evenly browned.
4. Add chicken and vegetables; cook 2 to 3 min.
5. or until heated through.
6. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
7. Separate dough into triangles; arrange in single layer over chicken mixture.
8. Bake 16 to 18 min.
9. or until golden brown.

boneless skinless chicken breasts, carrots, tubs, milk, rolls

Taken from www.kraftrecipes.com/recipes/creamy-chicken-pot-pie-186264.aspx (may not work)