What You Need:
1 recipe of shredded chicken
1 bag of frozen peas and carrots
1 can of cream of chicken
Pepper
1/4 cup of milk (give or take)
1 package of premade pie crust
Olive oil or butter for sautéing
Egg wash (one egg white with a splash of milk mixed)
Steps:
- Remove pie crust from package and allow to sit out for 15 mins.
- Meanwhile, in a large skillet sauté your frozen veggies with butter or olive oil for ten minutes or until soft.
- Add the cream of chicken, milk, a few dashes of pepper, and shredded chicken to the veggies. Mix until warm, doesn’t need to be super hot this will be going into the pie and into the oven.
- Lay one pie crust in the bottom of a glass or ceramic large pie dish. Then place the filling from the skillet. Next place the second pie crust on top of the filling.
- Use a fork to seal the edges, and create 4 slits in the middle (like an X that doesn’t connect in the middle) .
- Brush egg wash over the entire pie and bake at 400 for 25 to 30 mins or until golden brown. If the edges are becoming brown too quickly place foil over the pie.
Enjoy!
The Wild Gems 