1 prepared pie shell, 9 inch size unbaked
2 tbsp. all purpose flour
1/4 c. butter
1 lg. chicken breast, deboned and skinned
1/2 c. chopped celery
2 oz. cream cheese
1/4 c. milk
1/2 tsp. dried basil, crumbled
Salt and pepper to taste
1/2 c green pepper, chopped
1/2 c. chopped onion
1/3 c. commercial sour cream

Bake pie shell for 10 minutes at 400 degrees. Saute chicken breast in butter after cutting the meat into 1 inch cubes. Add onions, celery, green pepper, and basil. Saute until tender crisp. Stir flour into milk to make a smooth paste, and add to chicken mixture.

Add cream cheese and sour cream and stir until smooth. Season to taste with salt and pepper. Pour into pie shell and bake at 375 degrees for 20 to 30 minutes until filling bubbles.

The pie shell and filling may be prepared ahead and the chicken mixture added to the pie shell when ready to bake and serve.

For a luncheon pie may be sprinkled with fresh parsley or chopped almonds before serving. Serve with a fruit salad it makes a whole meal.