INGREDIENTS
1 store bought pie crust (top & bottom)
1 can cream of chicken soup
1/2 cup sour cream
3 cooked chicken breasts, cut up
Emeril's Essence
1 bag frozen mixed vegetables
DIRECTIONS
Preheat oven to 425. Cook chicken and season with a sprinkle of Emeril's Essence. Get pie crust out of freezer when you have the chicken cooked and you are ready to start mixing it all together. Heat up veggies in microwave for 4-5 minutes. Mix together soup and sour cream. Add veggies and chicken. Put mixture in bottom pie crust. Place other pie crust on top and pinch sides together. Cut a few slits in top crust to vent. Place on cookie sheet and bake for 15-20 minutes or until crust is golden brown.
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