Paula Deen's Creamy Chicken Pot Pie

by Rachael Ray Show Staff 4:00 AM, November 23, 2010

Aired November 23, 2010

Serves 8 Servings
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.