- 1 tablespoon non-hydrogenated margarine
- 1 large onion, chopped
- 1/2 pound mushrooms, quartered
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1 (250 g) tub PHILADELPHIA Herb & Garlic Cream Cheese Spread
- 3/4 cup 25%-less-sodium chicken broth
- 2 cups frozen peas and carrots
- 1 refrigerated ready-to-use pie crust
- 1 egg, beaten
- Heat oven to 400 degrees F.
- Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.
- Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish with egg. Cover with pie crust; gently press edge of crust onto side of dish to seal. Brush crust with remaining egg. Cut slits in crust to permit steam to escape.
- Bake 25 to 30 min. or until crust is golden brown.