Preheat oven to 425 degrees. You will need 1 deep dish pie pan.
1 whole cooked chicken, chopped
2 refrigerator pie crusts
2 cans cream of chicken soup
1 soup can full of water
2 cans of peas and carrots
1 can of diced potatoes
1 egg beaten
1 Tbsp water
Boil 1 whole chicken,cool chop meat and set aside. I’ve also used a store bought chicken in a pinch.
Warm 2 cans of cream of chicken soup plus 1 can of water in a pot. Add 2 cans of diced peas and carrots. Add 1 can of diced potato’s and chopped cooked chicken.
Roll one refrigerator pie crust in bottom of dish. Add all of soup mixture with veggies and chicken on top. Place second refrigerator pie crust on top. Beat egg and add 1 Tbsp water to egg. Brush on top of pie crust. Cut 2 slits in crust. Bake at 425 for 35-45 minutes.
So easy and yummy