Instructions

• Preheat oven to 350 degrees F. Make homemade pie crust and lay in pie pan or remove refrigerated crusts from fridge about 30 minutes before making this to thaw a bit so it is easier to roll out. Roll out crust into sprayed pie pan and shape to cover bottom and up to the sides.
• If you want to use fresh vegetables, dice 1/2 an onion, 1 stalk celery sliced and 2 carrots peeled and sliced into dials. In a pot over medium heat add 2 tbsp olive oil or butter with veggies and saute until they are tender but still a bit al dente. Remove and allow to slightly cool.
• If using frozen vegetables, in a microwave you just pour 1 cup into a bowl with a few tbsp of water, cover with a paper towel or plate. Heat for about 3 minutes stirring halfway thru or long enough to defrost and make them tender but still a bit al dente.
• Dice leftover or rotisserie chicken into bite size pieces and pour into a bowl. Dump in condensed soup with vegetables and a sprinkle of salt and pepper. Stir together.
• Pour filling into pie pan lined with pie crust. Spread out and then roll our 2nd, top, pie crust over the top. Pinch the outer edges closed all the way around.
• Use a knife to make 4 slits on the top of the top crust. Whisk egg in a bowl and use a brush to brush an egg wash over the top of the whole thing. I will usually sprinkle a pinch of salt and pepper on top too. (other seasonings could be used too like thyme or garlic powder to flavor the crust)
• Bake for 35-40 minutes or until the top is perfectly golden brown. Remove, set on a cooling rack and let sit for 15 minutes before slicing so insides can solidify.