Chicken Pot Pie

Yield: 1, 9-inch pie to serve 4 to 6

Ingredients

1 box prepared pie crusts or homemade pie crust for a 2-crust pie
1 recipe Chicken Pot Pie Filling
1 egg, mixed with 1 tablespoon water, to make an egg glaze



Directions

1. Preheat oven to 375ºF. Line a 9-inch pie pan with one sheet of pie crust. Fill with Chicken Pot Pie Filling. Top with second pie crust; crimp edges and brush with egg glaze.
2. Bake pie 25 to 35 minutes, until golden brown.

Sides: Tossed salad.
Dessert: Boston Cream Pie: Layer pound cake slices with vanilla pudding. Drizzle with warm chocolate frosting: Heat prepared chocolate frosting in microwave a few seconds until pourable.