Creamy Chicken Pot Pie

1. 1

   HEAT oven to 400u00b0F

2. 2

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

3. 3

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

4. 4

   BAKE 25 to 30 minute or until golden brown.

5. 5

   Substitute: Substitute 2 cups chopped cooked ham for the chicken.

6. 6

   Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.

* Per serving · 4 servings · Values may vary.

No additional tips available.