2 frozen 9-inch pie crusts (fill and bake)
1 large raw boneless, skinless chicken breast, cut into 1/2-inch cubes
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, red pepper and flour.
Pour chicken-vegetable mixture into pie crust and mount to center of pie.
Use the remaining pie crust for top crust and pinch crusts together to seal.
Cut several vents into top crust and cover edges of pie crust with foil 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
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