Chicken Pot Pie

Chicken Pot Pie

1 Pillsbury pie crust 2 large cans of original veggie all – drained 4 large cans of chicken breast – drained - I shredded it more than the way it is in the can. 2 cans of cream of chicken soup egg Pepper

I also sometimes add an extra can of diced potato, carrots, corn and green beans. Depending on how many people I am feeding.

Heat the oven to 375. Cook on the top rack. Take a large pie crust pan. Spray with butter pam. Unroll one of the pie crust for the bottom. Mix veggie all, chicken, soup and some pepper to taste. Fill pan with veggie mixture. Unroll the other pie crust and center it on top. Close both pie crust together. Make 4 slits on top so the pie filling and breathe. Take a bowl and beat an egg and some more pepper. Brush the egg mixture on top. Cook until the top of the crust is golden.