1 can cream of chicken soup
1/4 c. green chilies
1/2 c. sour cream
2 c. cubed, cooked chicken
1/2 c. chopped onion
1/2 c. sliced olives
1 c. cheddar cheese
1/4 c. milk
1/4 c. sour cream
2 Pillsbury pie crusts (refrigerator dough section)

Mix soup, chilies and 1/2 cup sour cream. Reserve 1/2 cup of mixture for sauce. Add chicken, onion, olives and cheese to mixture. Stir milk and 1/4 cup sour cream into reserved sauce. Spoon chicken mixture into unbaked pie crust. Put on top crust, slit and flute. Foil edges. Bake 25 minutes at 375 degrees. Remove foil and bake 25 to 30 minutes longer.