Warm, traditional comfort food made simple!


  • 1 cup cooked chicken, chopped coarsely
  • 1-16 ounce pkg frozen, mixed vegetables, thawed and drained
  • 1-10 ounce can cream of chicken soup
  • 1/4 cup low-fat sour cream
  • 1 tsp dried basil
  • 1 cup WEM Biscuit Mix
  • 2 Tbs melted butter or vegetable oil
  • 6 Tbs water
  • 1/4 tsp celery seed or poppy seed (optional)


Baking Time: 25-30 minutes
Total Time: 45 minutes
Yield: 1- 10-inch pie
Servings: 8 to 10

  1. Preheat oven to 400 degrees.
  2. Coat a 10-inch deep-dish casserole or pie pan with cooking spray.
  3. . Mix together chicken, vegetables, soup, sour cream, and basil.
  4. Pour mixture into baking dish.
  5. In a small bowl, mix together biscuit mix, butter, and water.
  6. Turn out on the floured surface and knead gently about 1 minute.
  7. Roll or pat out to a 10 inch round.
  8. Gently, fold the dough over itself and lift onto chicken mixture. Unfold.
  9. Press dough against edges of pan and flute-like pie dough.
  10. Sprinkle top with seeds.
  11. Bake for 25 minutes or until golden brown.