4 boneless chix breasts, cooked and cut in bite-sized pieces (about 4 cups)
frozen rolled pie crust
Cook and drain vegetables as directed on bag.
Heat over to 375 degrees. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
Stir in soup and sour cream. Add chicken an cooked vegetables, mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust, place over hot fililng. Seal edge and flute as eired. Cut slits in several places in crust.
Bake 35-40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
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