Pot Pie With a Twist

• 1 (8 ounce) can mixed vegetables
• 1 (10 1/2 ounce) can cream of chicken soup
• 34 cup milk
• 12 cup sour cream (may use lite)
• 1 dash celery salt
• 14-12 teaspoon poultry seasoning (to taste)
• 1 dash paprika
• 1 dash pepper (to taste)
• 1 chicken bouillon cube
• 14 cup parmesan cheese
• 1 cup cubed cooked chicken
• 2 refrigerated pie crusts (they come 2 per pkg)

1. 1.
2. Mix all ingredients except pie crust in a medium size saucepan.
3. Heat over medium heat until bubbly.
4. 2.Place in pie crust and top with the top crust.
5. Cut vents into top crust so the pie won't explode.
6. 3.Pop in the oven and bake until golden brown.
7. 4.Garnish with additional sour cream if desired.
8. 5.
9. Refrigerate leftovers.

mixed vegetables, cream of chicken soup, milk, sour cream, celery salt, poultry seasoning, paprika, pepper, chicken, parmesan cheese, chicken, they come

Taken from www.food.com/recipe/pot-pie-with-a-twist-158709 (may not work)