100th Post! and Chicken Pot Pie

1 pkg of 2 ready made pie crusts
1 can cream of chicken soup
2 cans mixed veggies
1-2 C cooked chicken- cut into pieces
1/2 soup can of milk
salt/pepper to taste

Preheat oven to 425. Grease pie plate, place one pie crust in pie plate and form to plate and then set aside. In bowl mix soup, veggies, chicken, milk, salt, and pepper and then pour into pie shell. Top with 2nd pie shell, seal and flute edges. Brush top with egg mixture (1 beaten egg w/ 1 tsp water). Pierce top crust several times and cover edges of crust with aluminum foil to prevent burning.
Bake 40-50 minutes and let cool 5-10 mins before serving.

**recipe from Joy Kirkham

--I made a few modifications: I don't brush the top with the egg mixture (I don't like the stuff it leaves on top, but then I'm not a pie expert either). I also use just one large can of mixed veggies instead of two smaller ones and I added parsley to the recipe.

--For freezing: Freeze the inner part of the pie separately. Put in fridge the night before to thaw completely and do the rest as directed.