Chicken Pot Pie

My friend Christine passed this recipe along to me, and it has been a mainstay in my kitchen ever since. She claims that it is pretty low-cal. I eat it because it is delicious! It has a pretty quick prep time, especially if you already have cooked chicken on hand. Micah's only complaint is that he wishes it had crust on the bottom too.

Ingredients:
4 boneless skinless chicken breasts (sliced into bite sized pieces)
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed
vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups fat-free (skim) milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as
directed on box 

1. Heat oven to 375*F.
2. Salt, pepper, and sprinkle poultry seasoning on chicken. Pam your skillet. Cook chicken in skillet for 5-7 minutes on medium heat. Set aside.
3. Cook and drain vegetables as directed on bag. 
4. 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.
5. Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
6. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.