Skillet Chicken Pot Pie

1. Preheat oven to 450°F. 2. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 8 minutes or until golden. 3. Meanwhile, combine the remaining ingredients in a large, 12-inch skillet. Bring just to a boil over medium-high heat. Reduce heat and simmer 7 to 9 minutes or until heated, stirring occasionally. 4. Remove skillet from heat, place baked crust on top of the chicken mixture before serving. NOTE: To lighten fat and sodium, use reduced-fat varieties of soup, cream cheese, and milk and use the no salt added varieties of Del Monte vegetables.