Ingredients:

  • 2 cups cooked, shredded chicken (preferably rotisserie)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup milk
  • 1/2 cup cream of chicken soup (or homemade)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 package Pillsbury refrigerated pie crusts (2 crusts)
  • 1 egg, beaten (for egg wash, optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the shredded chicken, frozen vegetables, milk, cream of chicken soup, garlic powder, onion powder, dried thyme, salt, and pepper until well mixed.
  3. Roll out one of the Pillsbury pie crusts into the pie plate and fill with the chicken and vegetable mixture.
  4. Place the second crust over the filling and pinch the edges to seal. Cut slits in the top crust for steam release.
  5. Brush the top crust with the beaten egg for a golden finish (optional).
  6. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
  7. Allow to cool for 5-10 minutes before slicing and serving.