"Two easy!" chicken pot pie
Ingredients
2 cups Diced cooked chicken breast ( or two small cans, drained)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of potato soup
2 cans Frozen mixed vegetables, rinsed (to thaw) and drained
1 box (15 oz) Pillsbury refrigerated pie crust, softened as directed on box
------------Egg Wash-----------
1 Egg yolk
1/2 tsp Water
Preparation
preheat oven to 400°. In a large bowl combine chicken, soups, and vegetables well. Line a 9in. pie plate with one crust, and pour in the filling mixture. Top with other pie crust, tucking crust behind the lower crust; crimp as desired to seal edges. Brush with egg wash, and cut two small slits in the top crust to vent. Bake, uncovered, for 20 to 30 minutes, or until crust is golden brown. Note: Cover edges of crust if they begin to brown to quickly.