(22 ounce) bag tyson precooked frozen diced chicken (only use 3/4 of the bag)
(15 ounce) package refrigerated pie crusts (comes with two separate rolls of dough)
egg white, beaten
Serving Size: 1 (335) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 493 g48 %
Total Fat 54.8 g84 %
Saturated Fat 16.9 g84 %
Cholesterol 120.2 mg
Sodium 1738.8 mg
Dietary Fiber 8.6 g34 %
Sugars 15.4 g61 %
Protein 45.5 g
Cook and drain carrots and peas. Set aside. Defrost chicken until warm. Set aside.
Heat oven to 375°F In 2-quart saucepan, mix flour, cornstarch, salt, bouillon cubes, pepper, and milk with a wire whisk until blended. The bouillon cubes may take a while to dissolve. That’s okay. Next stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
Stir in soup and sour cream. Add chicken and vegetables; mix well. Cook, stirring frequently, until thoroughly heated.
Unroll 1 pie crust and fit the bottom and sides of a greased 2-quart round casserole. You may have to use a rolling pin to make the crust larger. Use a basting brush to lightly coat the crust with the egg whites. Pour the mixture into the casserole dish and distribute evenly. Next, unroll second pie crust and place over hot filling. Seal edges of the 2 crusts together and flute as desired. Brush the remainder of the egg whites on the top crust. Cut a small ‘X’ in the center of the top crust.
Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.