1finely chop chicken into small pieces add to drained vegall
2add 1 can cream of cream of chicken or cream of celery soup to mixture. Mix well.
3add sour cream to mixture. Then place half of ingredients into already browned crust. Place 2nd crust on top and brush with butter. Bake at 400 x 20-30 minutes until crust brown. (There is usually enough to make 2 pies). serve with tossed salad and rolls for a warm hearty meal