Heat oven to 400.
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 crème; 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.
You can choose to substitute 2 cups chopped cooked ham for the chicken.