you will need :
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
3/4 cup BBQ Sauce
3 Tbsp. Dijon Mustard
125 g (1/2 of 250-g pkg.) Velveeta Process Cheese Product, cut into 1/2-inch cubes
1 ready-to-use refrigerated pie crust (1/2 of 425-g pkg.)
Heat oven to 400°F.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 6 to 8 min. or until lightly browned. Add vegetables; cook 3 to 4 min. or until heated through, stirring frequently. Add all remaining ingredients except pie crust; mix lightly.
Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
Unroll pie crust onto cutting board. Use small sharp knife to cut shapes out of crust to resemble a jack-o’-lantern face. Reserve pastry cutouts.
Place crust over pie; seal and flute edge. Place pie plate on baking sheet. If desired, use reserved pastry cutouts to make leaves, then add to top of pie.
Bake 25 to 30 min. or until golden brown.
