Ingredients
2 ready made pie crusts
30oz mixed vegetables, frozen or canned
1 can cream of chicken soup
1/2 can of milk (omit if using skim milk)
1-2 shredded chicken breasts (cooked in crockpot is the best)
salt & pepper to taste
Directions
Mix ingredients in a large bowl. Pour into pie tin lined with pie shell. Top with 2nd pie shell. Seal and flute edges. Cover edges with aluminum foil to prevent burning while cooking. Brush top with egg wash (1 egg + 1tsp water). Make a few slits in the top.
Bake 425F for 40-50min. Let sit for 10min after cooked.
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