Creamy Chicken Pot Pie

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups frozen mixed vegetables (carrots, corn, peas), thawed, drained
• 3/4 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/4 cup 25%-less-sodium chicken broth
• 1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)

1. Heat oven to 400F.
2. Cook and stir chicken in large nonstick skillet on medium heat 5 to 7 min.
3. or until lightly browned.
4. Add vegetables, cream cheese product and broth; cook and stir 1 to 2 min.
5. or until cream cheese is completely melted and mixture is heated through.
6. Spoon chicken mixture into 9-inch pie plate sprayed with cooking spray.
7. Cover with crust; seal to edge of pie plate with fork.
8. Cut several slits in crust.
9. Place on baking sheet.
10. Bake 30 min.
11. or until golden brown.

chicken breasts, carrots, philadelphia, ready

Taken from www.kraftrecipes.com/recipes/creamy-chicken-pot-pie-131039.aspx (may not work)