Ingredients:

  • 2 cups (280g) cooked chicken breast, cubed
  • 1 can (10.5 oz / 298g) Condensed Cream of Chicken Soup
  • 2 cups (300g) frozen mixed vegetables
  • 0.5 cup (120ml) whole milk
  • 0.5 tsp dried thyme
  • 0.25 tsp ground black pepper
  • 0.25 tsp garlic powder
  • 14.1 oz (400g) refrigerated pie crusts
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat oven to 400°F (200°C). In a large mixing bowl, combine the cubed chicken, frozen vegetables, undiluted cream of chicken soup, milk, thyme, black pepper, and garlic powder. Fold gently until evenly coated.
  2. Unroll one pie crust and press it firmly into a 9-inch deep-dish pie plate. Prick the bottom 5-6 times with a fork to prevent air bubbles.
  3. Pour the chicken filling mixture into the prepared bottom crust, smoothing the top with a spatula.
  4. Place the second pie crust over the filling. Trim excess dough, seal the edges by crimping, and cut small slits in the top to allow steam to escape.
  5. Whisk the egg and 1 tablespoon of water to create an egg wash. Brush the entire top crust generously with the mixture.
  6. Place the pie on a baking sheet. Bake for 30 minutes or until the crust is mahogany-colored and the filling is bubbling.