Cooking Instructions
- 1
HEAT oven to 400°F.
- 2
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.
- 3
COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
- 4
BAKE 25 to 30 minutes or until golden brown.
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