Food on the Fly: Ease stress with delicious and simple dishes like this one.

Creamy Chicken Pot Pie

1 pound boneless skinless chicken breasts, cut into bite-size pieces

2 cups frozen mixed vegetables (carrots, corn, green beans, peas,) thawed, drained

1 (10-ounce) tub PHILADELPHIA Savory Garlic Cooking Creme

1 ready-to-use refrigerated pie crust (1/2 of 15-ounce package)

1. Heat oven to 400°F (205°C)
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 minutes 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 minutes or until golden brown

Makes 8 servings.

Make Ahead: Assemble recipe as directed. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge of crust to prevent overbrowning. Bake frozen pie at 425°F (220°C) for 1 hour 10 minutes or until heated through.

Shortcut: Prepare using a rotisserie chicken purchased from your supermarket. Remove chicken from the bones, then chop or shred it for use in preparing this recipe. Combine 3 cups chopped cooked chicken, vegetables and cooking creme; spoon into pie plate. Continue as directed.

Recipe and photograph provided courtesy of PHILADELPHIA Cream Cheese; through ECES, Inc., Electronic Color Editorial Services.