Chicken Pot Pie

• 2 cups cooked chicken (canned, rotisserie, baked—whatever you’ve got)
• 1 can cream of chicken soup
• 2 (15 oz) cans mixed vegetables, drained
• Salt & pepper, to taste
• 2 refrigerated pie crusts
• 1 egg (for egg wash)

Instructions

1. Preheat oven to 400°F.
2. In a bowl, mix together the chicken, cream of chicken soup, mixed vegetables, salt, and pepper.
3. Place one pie crust into a pie dish and add the filling.
4. Top with the second crust and press the edges together.
5. Brush with egg wash and cut a few slits in the top crust to vent.
6. Bake for 35–45 minutes, or until golden brown and bubbling.
7. Let rest for 5–10 minutes before serving.