1 lb. boneless skinless chicken breasts, cut into bite sized pieces  or ham

2 cups frozen mixed vegetables, thawed and drained

1 tub Philadelphia Savory garlic cooking creme

1 pie crust (single layer or half of 150z. pkg)

 

Heat oven to 400*

Cook and stir chicken in large non-stick skillet on med. heat 5-6 minutes 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.

Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.

Bake 25-30 minutes or until golden brown