Chicken Pot Pie

Ingredients:

2-3 chicken breast, boneless/skinless

2 tbsp vegetable oil

2 cans cream of chicken soup

1/2 can milk

8 oz sour cream

3 tbsp corn starch

Salt & pepper, to taste

1 large can of Veggie-All (drained)

2 pastry pie shells

Directions:

Cube chicken breasts into bite size pieces. Heat oil in skillet on medium heat. Season chicken with salt & pepper then sauté chicken until slightly brown, or until done. Whisk cornstarch into 1/4 cup COLD water, set aside.

In medium saucepan, combine cream of chicken soup, 1/2 can milk (use soup can), & sour cream. Stirring well, until hot. Add cornstarch mixture, mix well. Add veggie-all and chicken. Unroll one package of prepared pie shell and lay in bottom of deep round casserole dish. Pour in veggie mix. Unroll second pastry shell and lay over top. Gently pinch both shells together to seal. Cut 4 slits into top of pot pie to allow steam to escape. Bake at 400F for about 20 minutes. When top crust is a nice golden brown, remove pie from oven. Cover the edges of the crust with aluminum foil so it doesn't burn. Put pie back into oven for an additional 15-20 minutes. Let stand for about 7-8 minutes before serving.