Creamy Chicken Pot Pie
- prep time 25 min
- total time 55 min
- serves 6
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, peas), thawed
1 tub (270 g) Philadelphia Herb & Garlic Cooking Creme Cream Cheese Product
1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
1. HEAT oven to 400°F.
2. COOK and stir chicken in large nonstick skillet on medium heat 6 to 7 min. or until lightly browned. Add vegetables and Cooking Creme; cook and stir 1 to 2 min. or until heated through.
3. TRANSFER to 9-inch pie plate sprayed with cooking spray. Cover with crust; seal to edge of pie plate with fork. Cut several slits in crust. Place on baking sheet.
4. BAKE 30 min. or until golden brown.
5. TIP: Prepare using a rotisserie chicken purchased from the supermarket. Remove chicken from bones, then chop or shred it. Combine 3 cups chicken, vegetables and Cooking Creme in nonstick skillet; cook and stir until heated through; spoon into pie plate, then continue as directed. Refrigerate remaining rotisserie chicken for another use.