Healthier Chicken Pot Pie

Great winter dish... cozy and yummy.

Ingredients:
1 bag (12oz.) frozen mixed vegetables (usually corn, peas, carrots & gr. beans)
1 stalk of celery sliced
1/2 onion finely chopped
3 Tbsp. all-purpose flour
½ tsp. salt
¼ tsp. poultry seasoning
¼ tsp. pepper
1 ¼ cups milk
1 can (10 ¾ oz) condensed cream of chicken soup
¼ cup fat-free/lite sour cream
4 boneless skinless chicken breasts OR 1 rotisserie chicken
Pillsbury pie crust (15 oz. box), softened as directed on box

Directions:

1. Cook & drain vegetables as directed on bag.
2. Saute celery and onions in a pat of butter until soft.
3. Heat oven to 375. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
4. Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated.
4. Unroll pie crust and place in bottom of 2-quart round casserole dish. Add chicken & vegetable mixture. Unroll second pie crust and place on top. Seal edge and flute as desired. Cut slits in several places in crust. For an even healthier pie, omit bottom crust and only use top one.
5. Bake for 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.