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1. HEAT oven to 400 degrees F
2. COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. 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 min. or until golden brown.