1 (10 ounce) container philadelphia savory garlic cooking creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Directions:
1. HEAT oven to 400°F 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. COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. 4. BAKE 25 to 30 minute or until golden brown. 5. Substitute: Substitute 2 cups chopped cooked ham for the chicken.
