World’s Easiest Chicken Pot Pie recipe

1 Rotisserie Chicken, cooked and cut up (about 1 pound)
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 tub (10-ounce) PHILADELPHIA Italian Cheese and Herb Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-ounce pkg.)1. Heat oven to 400 degrees F.
2. Warm chicken in large nonstick skillet on medium heat 3 to 4 minutes, stirringoccasionally until chicken is heated through. Add vegetables; cook 1 to 2 minutes. Stir in cooking crème; spoon into 9-inch pie plate.
3. Cover with refrigerated pie crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
4. Bake 25 to 30 minutes or until golden brown.

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