This is a favorite of my great friend, Denise, so I wrote an easy recipe for her that she could prepare in no time.   Enjoy!!

SERVINGS: 8

1 lb. boneless skinless chicken breasts cut into bite sized pieces

8 ounce bag of frozen peas and carrots

2 large baking potatoes peeled and diced

2 Tablespoons dried basil

1 c. low fat sour cream

2 small soup cans of low fat cream of mushroom soup

2 cups of white cooking wine

2 cups low fat & low sodium chicken broth

4 cups water

1 puffed pastry crust (uncooked and thawed according to package directions)

1 egg beaten

 Preheat oven to 400 degrees.

1. Bring water to a boil in one pot and the broth with the white wine to a boil in a second pot.

2. Carefully add veggies to the boiling water and boil for 15 minutes.

3. Carefully add chicken to boiling broth and wine and boil for 15 minutes.

4. Drain veggies and drain chicken (reserve 1/8 c. of the broth/wine mixture).

5. In a large bowl, mix cream of mushroom soup, sour cream, the broth/wine reserved, basil, chicken and veggies.

6. In a baking dish sprayed with nonstick spray, transfer the mixture to the dish and place pastry dough over the top, covering mixture completely.

7. Brush pastry with egg and bake for 15 minutes or until pastry is golden brown.

8. Serve piping hot and enjoy!