"Healthified" Chicken Pot Pie

prep time: 15 min.
Start to finish time: 1 hr. 5 min.
makes: 8 servings (1 cup a piece)

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 cup fat-free 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
4 boneless skinless chicken breasts, cooked, cut into bite-size pieces (about 4 cups)
1 Pillsbury refrigerated pie crust (15 oz box), softened

1. Cook and drain vegetables as directed on bag.
2. Heat oven to 375 degrees. 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.
3. 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 pan. Unroll pie crust, place over hot filling. Seal edge and flut as desired. Cut slits in several places in the crust.
4. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 1o minutes before serving.

Rolo Cookies

1 Chocolate Cake Mix
3 packages of Rolo Candy Bars
2 Milk Chocolate Candy Bars
2 eggs
1/3 c. oil

Preheat oven to 350 degrees. Combine chocolate cake mix with 2 eggs and 1/3 c. oil. Mix will be thick. Form a ball of cookie dough around a rolo and place on a cookie sheet. Bake at 350 for 8 to 10 minutes. While cookies are still warm top with a piece of chocolate.

Makes about 2 dozen.