Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Unroll and press a
Pie Crust (1)
into the bottom of a 9-inch pie dish. Trim the crust edges, if necessary.
Step 3
Bake the base in the oven with baking beans or rice over a piece of parchment paper on top, for 20 minutes, or until the pie crust is set.
Step 4
While the crust is baking, in a medium saucepan over medium-high heat, combine
Cream of Chicken Soup (1 can)
and
Milk (1/2 cup)
. Bring to a boil, stirring frequently. Add
Frozen Mixed Vegetables (2 cups)
and
Roasted Chicken Breasts (2 1/2 cups)
and continue stirring for 7-8 minutes or until the liquid is reduced and thickened.
Step 5
Remove the weights from the crust and transfer the filling to the pie dish.
Step 6
Top with the second
Pie Crust (1)
. Trim edges and seal with a fork.
Step 7
With a sharp knife, cut slits (cross-shaped) in the middle of the crust. Brush the
Egg (1)
evenly on the top crust and bake for 20-25 minutes until the filling is bubbling and the crust is golden brown.
Step 8
Let the pie stand for 10 minutes before serving. Garnish with parsley on top. Enjoy it warm!
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