1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 10 ounce tub PHILADELPHIA Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-ounce pkg.)
HEAT oven to 400 degrees F.
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.
Serve with a mixed green salad and glass of fat-free milk.
Substitute 2 cups chopped cooked ham for the chicken.
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.
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 425 degrees F for 1 hour 10 min. or until heated through.
Per Serving: cal. (kcal) 350, Fat, total (g) 19, chol. (mg) 65, sat. fat (g) 7, carb. (g) 21, fiber (g) 1, sugar (g) 3, pro. (g) 22, vit. A (IU) 729, vit. C (mg) 2, sodium (mg) 610, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet