Chicken Pot Pie

By kjarrett

For perfect crust every time, just unroll Pillsbury pie crust and place it in a pie tin, allowing the excess to hang over the sides, press firmly on sides and bottom

Ingredients

• 1 Large seasoned Chicken breast COOKED and chopped
• 2 (14 oz) cans of mixed vegetables, drained
• 1 small can of cream of chicken-mushroom mix
• 2 TBL sour cream
• 2 Tsp of salt and pepper ( I cut the pepper in half)
• 2 rolled up Pillsbury pie crust

Preparation

Step 1

In a mixing bowl, mixed canned veggies, cream of chicken, sour cream, chicken breast, salt, and pepper.

Pour filling into the pie crust.

Place the 2nd rolled pie crust on top, covering it completely.

Make four cuts in the top of the crust to allow it to breathe.

Brush the top crust with egg whites for a beautiful crispy crust.

Place in a preheated oven 350 degrees and bake for approx 45 minutes until you have a crispy crust.

Remove and allow to set for 45 minutes to an hour to allow the filling to thicken.