OFN Staff Favorite
• 2 pie crusts (either store bought or homemade)
• 1 pound diced chicken breast (can used precooked chicken)
• 1 bag (16 ounces) peas and carrots
• 1 can cream of chicken
• 1 can cream of celery
• Chopped green onions
• Salt and Pepper
• 1 Egg
• Garlic salt
Lay out one pie crust in a greased pie plate. In a bowl, crack the egg and whisk. Use a pastry brush and brush egg on to the pie crust in the pie dish. In a bowl mix together chicken, peas and carrots, green onions, cream soups and seasoning. Pour into your pie crust. Lay second pie crust onto top of the filled pie dish. Crimp pie crust onto into the bottom pie crust. Cut slits into top crust for venting. Brush the crust with the egg wash. Place in oven and bake for about 45 minutes to an hour at 350 degrees. Turn your oven up to 395 for 15 to 20 minutes make the crust golden brown. (Note: If using precooked chicken, cooking time may be shortened.)
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