2 frozen 9-inch pie crusts (fill and bake)
1 large raw boneless, skinless chicken breast, cut into 1/2-inch cube
1 can (15 oz) HCF mixed vegetables: no salt added, drained
1 cup sweet and sour sauce
1/4 teaspoon crushed red pepper
1 tbsp. flour
Heat oven to 350 degrees.
Thaw pie crusts at room temperature.
In a large bowl, combine chicken, vegetables, sweet and sour sauce, re
d pepper and flour.
Pour chicken-vegetable mixture into pie crust and mount to center of p
Use the remaining pie crust for top crust and pinch crusts together to
Cut several vents into top crust and cover edges of pie crust with foi
l to prevent burning.
Place pie on a baking sheet and bake for 45 minutes.
Remove foil and bake 5-10 more minutes or until crust is golden brown