Creamy Chicken Pot Pie

• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 2 cup frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
• 1 packages ready-to-use refrigerated pie crust ( 1/2 of 15 oz. pkg.)
• 1 packages (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1. HEAT oven to 400F.
2. COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minutes or until chicken is lightly browned.
3. Add vegetables; cook 1 to 2 minutes or until heated through.
4. Stir in cooking creme; spoon into 9-in.
5. pie plate.
6. COVER with crust; seal and flute edge.
7. Cut several slits in crust.
8. Place pie plate on baking sheet.
9. BAKE 25 to 30 minutes or until golden brown.

chicken breasts, carrots, readyto, garlic

Taken from cookpad.com/us/recipes/331071-creamy-chicken-pot-pie (may not work)