Chicken Pie

• pie crust↗

  enough for bottom and top of large pie pan (I use the frozen crust)

• cooked chicken↗2 cups
• leftover vegetables

  (such as broccoli, mushrooms, carrots, spinach)

• tomatoes↗2

  medium, chunk-chopped (If using fresh veggies, parboil or steam slightly before using)

• basil↗1 teaspoon
• oregano↗1 teaspoon
• garlic powder↗1 teaspoon
• paprika↗1⁄4 teaspoon
• salt & pepper
• sour cream↗1 1⁄2 cups
• cream↗1 cup
• cheddar cheese or monterey jack cheese↗2 cups

  grated

Step-by-step instructions

1. 1

   Place bottom crust into large pie pan, with 2-3 inch overhang.

2. 2

   Fill bottom of pan with chopped chicken.

3. 3

   Layer with leftover veggies and tomatoes.

4. 4

   In a bowl, mix seasonings with sour cream, cream, and pour over veggies.

5. 5

   Top with cheddar or jack cheese.

6. 6

   Cover with top crust, seal edges well, and make a couple of slits on top crust.

7. 7

   Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.