Chicken Pot Pie

Chicken Pot Pie

INGREDIENTS

• 1 rotisserie chicken, shredded
• 1 frozen package of carrots and peas, thawed
• 1 (8 oz) can cream of chicken soup
• 2 Shaw's Pie Crusts (15 oz)
• salt and pepper
• 1 egg

DIRECTIONS

1. Allow the pie crusts to sit at room temperature for 15-20 minutes.  Preheat the oven to 400 degrees F.
2. Combine the cream of chicken soup to the carrots and peas.  Add salt and pepper to taste.
3. Spread 1 pie crust in a 9" pie dish and add soup mixture.  Place the 2nd pie crust over the mixture and fold the edges together.  Mix the egg with 1 tablespoon water to use as an egg wash.  Brush egg mixture on top of the crust.  Use a knife to create slits/air pockets for the pie.  Use foil to cover the edges of the pie.
4. Bake for 40-45 minutes until crust is slightly golden.  Allow pie to set for 15 minutes at room temperature. 

-Derek