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Steps
1
Cook and drain vegetables as directed on bag.
2
Heat oven to 375°F. 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.
3
Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; 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 mixture is bubbly. Let stand 10 minutes before serving.
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We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
For a different pot pie topping, make the recipe with Pillsbury™ Crescent Recipe Creations™ refrigerated flaky dough sheet instead of the pie crust. Pour chicken mixture into 11x7- or 12x8-inch glass baking dish. Place the dough rectangle over hot filling; press to seal edges. Cut vents for steam. Bake 25 to 30 minutes or until crust is golden brown.
Don't want to cook chicken? Look for cut-up cooked chicken near the other cooked meats or in the freezer section of the grocery store. Rotisserie chicken can also be used.
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