Chicken pot pie

Ingredients

Check items as you go.

• 1 rotisserie chicken, shredded
• 1 bag frozen hashbrowns
• 2 large cans cream of mushroom soup
• 1 bag frozen mixed veggies
• 1 cup milk
• Salt and pepper to taste
• 2 pillsbury refrigerated pie crust
• 1 egg, beaten for egg wash

Method

1. Pre heat oven to 375 degrees

2. In a large bowl mix together chicken, hashbrowns, veggies, cream of mushroom soup, milk and salt and pepper

3. Line the bottom of 2 pie tins with the pie shell dough and fill with pot pie mixture. Top with another pie shell dough and crimp edges closed

4. Use a pairing knife to cut 4 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with salt and pepper

5. Bake pies for 45 minutes or until golden brown