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Creamy Chicken Pot Pie

Created by Dreamer_in_Ontario on October 6, 2012

1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 cups frozen mixed vegetables (I've used an Italian blend of carrots, cauliflower, zucchini, lima beans and red peppers)

Step 1: Preheat oven to 400 F.
Step 2: Cook and stir chicken in large nonstick skillet on medium heat for 6 to 7 minutes or until lightly browned.
Step 3: Add Cooking Creme and vegetables; cook and stir for 1 to 2 minutes or until heated through.
Step 4: Transfer to 9 inch pie plate sprayed with cooking spray; cover with crust; seal to edge of pie place with fork; cut a few slits in crust and place on baking sheet.
Step 5: Bake 30 minutes or until golden brown.
Step 6: Shortcut: Instead of raw chicken use a cooked rotisserie chicken. Remove chicken from bones and cut into pieces. Combine 3 cups chicken, vegetables and Cooking Creme in nonstick skillet; cook and stir until heated through. Transfer into pie plate and continue as directed above. Place remaining rotisserie chicken in refrigerator for another use.