2 c. diced cooked chicken breast (or 2 small cans, drained)
1 can (10 ¾ oz.) condensed cream of chicken soup
1 can (10 ¾ oz.) condensed cream of potato soup
2 c. frozen mixed vegetables, rinsed (to thaw) and drained
1 box (15 oz.) Pillsbury refrigerated pie crust, softened as directed on box
Egg wash: One egg yolk with a ½ tsp. of water - mix well.
Preheat oven to 400 degrees. In a large bowl combine chicken, soups, and vegetables well. Line a 9-inch pie plate with one crust, and pour in the filling mixture. Top with the 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 too quickly.
Kitchen Kimberley's Tips:
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