Creamy Chicken Pot Pie

Name: Creamy Chicken Pot Pie
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 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

alysheba1979 @cook_3052794

Creamy Chicken Pot Pie

alysheba1979 @cook_3052794

Saved

Ingredients

10 mins

6 servings

1 lbboneless skinless chicken breasts, cut into bite-size pieces
2 cupfrozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 packagesready-to-use refrigerated pie crust (½ of 15 oz. pkg.)
1 packages(10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

Saved

Steps

10 mins

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.