creamy chicken pot pie

Ingredients 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 (½ of 15 oz. pkg.)
1 packages (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

how to make creamy chicken pot pie

HEAT oven to 400°F.

COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minutes or until chicken is lightly browned. Add vegetables; cook 1 to 2 minutes or until heated through. Stir in cooking creme; spoon into 9-in. pie plate.

COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.

BAKE 25 to 30 minutes or until golden brown.