Chicken pot pie
Preparation time: 1 hr and 20 min
1 bag (12 oz) frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups fat-free (skim) milk
1 medium onion, finely chopped (1/2 cup)
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
3 cups cut-up cooked chicken
1 box refrigerated pie crusts, softened as directed on box
1. Heat oven to 375 F. Cook and drain vegetables as directed on package.
2. Meanwhile, 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 frequently, until thickened. Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook and stir until thoroughly heated. Pour into ungreased 2-quart round casserole.
3. Unroll piecrust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
4. Bake 35 to 40 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.