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Entree: Creamy Chicken Pot Pie




Source of Recipe


kraftfoods.com


Recipe Introduction


E-A-S-Y!


List of Ingredients




1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)


Recipe



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

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

BAKE 25 to 30 min. or until golden brown.

SERVES 6

---Shortcut---

Prepare using a rotisserie chicken purchased from your supermarket. Remove chicken from the bones, then chop or shred it for use in preparing this recipe. Combine 3 cups chopped cooked chicken, vegetables and cooking creme; spoon into pie plate. Continue as directed.

---Make Ahead---

Assemble recipe as directed. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge of crust to prevent overbrowning. Bake frozen pie at 425°F for 1 hour 10 min. or until heated through.