Creamy Chicken Pot Pie

1. 1

   Make It

2. 2

   HEAT oven to 400u00b0F.

3. 3

   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.

4. 4

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

5. 5

   BAKE 25 to 30 min. or until golden brown.

6. 6

   Kraft Kitchens Tips

7. 7

   Serving Suggestion

8. 8

   Serve with a mixed green salad and glass of fat-free milk.

9. 9

   Shortcut

10. 10

    Prepare using a rotisserie chicken purchased from your supermarket. Remove chicken from the bones, then chop or shred it for use in preparing this recipe. Combine 3 cups chopped cooked chicken, vegetables and cooking creme; spoon into pie plate. Continue as directed.

11. 11

    Make Ahead

12. 12

    Assemble recipe as directed. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge of crust to prevent overbrowning. Bake frozen pie at 425u00b0F for 1 hour 10 min. or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.