Easy Chicken Pot Pie

• 2 whole chicken breasts, deboned, skinned and cut into 1-inch cubes
• flour, salt and pepper (for dredging)
• 1 Tbsp. olive oil (to brown the chicken in)
• 1 (16 oz.) pkg. frozen stew vegetables or mixed vegetables (whichever your kids like best)
• 1 can Campbell's chicken broth (undiluted)
• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1 All-Ready refrigerated pie crust, that has been allowed to come to room temperature
• 1 tsp. dried sweet basil
• 1/4 c. cooking sherry (optional; the alcohol cooks out before it gets to the kids)

1. Begin by dusting the chicken cubes lightly with salt, pepper and flour.
2. Heat a large heavy saucepan to medium-high and brown the chicken quickly, about 5 minutes.
3. Add the chicken broth, sweet basil, vegetables and the cooking sherry and bring to a simmer.

chicken breasts, flour, olive oil, frozen stew vegetables, campbells chicken broth, butter, flour, allready, sweet basil, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023082 (may not work)