Creamy Chicken Pot Pie

I found this Creamy Chicken Pot Pie recipe on Kraft's website a few months, ago and it skyrocketed to the top of my favorite recipes list the first time I tried it. It's super easy and absolutely delicious. You can make it even easier on yourself by using rotisserie chicken and frozen vegetables. What gives this pot pie real flavor is the Philadelphia Savory Garlic Cooking Creme. The cooking cremes, which come in several flavors, are a new product from Kraft. They look like cream cheese but are a looser substance with a lot more flavor. You can find them in your local grocery store right next to the Philadelphia Cream Cheeses. If you're looking for a quick, delicious weeknight dinner recipe, you found it!

Creamy Chicken Pot Pie
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.)

1. HEAT oven to 400°F.
2. 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.
3. COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
4. BAKE 25 to 30 min. or until golden brown.