Follow these steps for perfect results
boneless skinless chicken breasts
cut into bite-size pieces
frozen mixed vegetables
thawed, drained
ready-to-use refrigerated pie crust
PHILADELPHIA Savory Garlic Cooking Creme
Preheat oven to 400F (200C).
Heat a large nonstick skillet on medium heat.
Cook chicken pieces in the skillet for 5-6 minutes until lightly browned.
Add frozen mixed vegetables to the skillet.
Cook for 1-2 minutes, or until vegetables are heated through.
Stir in Philadelphia Savory Garlic Cooking Creme.
Spoon the chicken and vegetable mixture into a 9-inch pie plate.
Cover the pie with refrigerated pie crust.
Seal and flute the edge of the crust.
Cut several slits in the crust to allow steam to escape.
Place the pie plate on a baking sheet.
Bake for 25-30 minutes, or until the crust is golden brown.
Expert advice for the best results
For a richer flavor, use homemade chicken broth instead of water.
Add a pinch of nutmeg or thyme for extra flavor.
Brush the crust with an egg wash for a golden brown finish.
Everything you need to know before you start
15 mins
Can be assembled ahead of time and baked later.
Serve warm in individual bowls or slices.
Serve with a side salad.
Pairs well with mashed potatoes.
Complements the creamy sauce.
Discover the story behind this recipe
Classic comfort food
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