Serves 8 Servings
Originally aired November 23, 2010
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups frozen mixed vegetables (carrots, corn, green beans, peas) thawed and drained
- 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Crme
- 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
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 crme; 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.