2frozen 9-inch pie crusts (fill and bake),
1large raw boneless, skinless chicken breast, cut into 1/2-inch cubes,
1can(15 oz) HCF mixed vegetables: no salt added, drained,
1cupsweet and sour sauce,
1/4teaspooncrushed red pepper,
1Heat oven to 350 degrees.
2Thaw pie crusts at room temperature.
3In a large bowl, combine chicken, vegetables, sweet and sour sauce, red pepper and flour.
4Pour chicken-vegetable mixture into pie crust and mount to center of pie.
5Use the remaining pie crust for top crust and pinch crusts together to seal.
6Cut several vents into top crust and cover edges of pie crust with foil to prevent burning.
7Place pie on a baking sheet and bake for 45 minutes.
8Remove foil and bake 5-10 more minutes or until crust is golden brown
No Nutritional Information Available