Chicken Pie - cooking recipe

Ingredients

pie crust, enough for bottom and top of large pie pan (I use the frozen crust)
2 cups cooked chicken
leftover vegetables (such as broccoli, mushrooms, carrots, spinach)
2 medium tomatoes, chunk-chopped (If using fresh veggies, parboil or steam slightly before using)
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon paprika
salt & pepper
1 1/2 cups sour cream
1 cup cream
2 cups grated cheddar cheese or 2 cups monterey jack cheese

Preparation

Place bottom crust into large pie pan, with 2-3 inch overhang.
Fill bottom of pan with chopped chicken.
Layer with leftover veggies and tomatoes.
In a bowl, mix seasonings with sour cream, cream, and pour over veggies.
Top with cheddar or jack cheese.
Cover with top crust, seal edges well, and make a couple of slits on top crust.
Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.