Ingredients
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1 (9 inch) frozen pie crusts, for bottom
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2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
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1 cup 2% low-fat milk
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1 (15 ounce) can Veg-All, drained (mixed vegetables)
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1 -2 cup cooked chicken, cubed (leftovers or 1 large can chunk chicken, drained)
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1/2 teaspoon ground sage
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salt and black pepper, to taste
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1/2 cup 2% low-fat milk
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1/4 cup egg substitute
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Instructions
- Preheat oven to 375°F In medium bowl, mix filling ingredients and then pour into bottom pie crust (if using). Select your topping, and bake for 30-40 minutes.
- BISQUICK TOPPING: Mix milk, egg, and bisquick in a small bowl. Spread out over chicken mixture. (or the second pie crust if prefered).
- TWISTED TOPPING: Unroll and separate the breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
- TWO CRUST TOPPING: Place 2nd pie crust over top of filling, tucking the edges under the bottom crust and flute them together. Cut a few slits in the top to allow steam to escape.