Chicken pot pie

 

• 2 disposable 9×5 aluminum loaf pans (I use smaller pans for just me)
• Knife
• can opener
• foil
• Plastic wrap
• Large mixing bowl
• Basting Brush
• 1 refrigerated pie crust (more if wanting a bottom crust like me)
  1 (10.5 ounce) can of condensed cream of chicken
  1 (10.5 ounce) can of condensed cream of celery
  1 cup milk
  3 cups chicken, cooked and shredded
  3 (15 ounce ounce) cans of peas and carrots, drained (or your favorite variety of canned vegetables)**Since I don’t like canned veggies, I par cook frozen veggies.
  1 egg
  1 tablespoon water. 
• Combine all ingredients in a large bowl (except the pie crust and egg, the egg is used for the egg wash before baking), and stir until well combined.
  Trim the pie crust to make two tops to fit the loaf pans. 
• Portion the filling between the greased loaf pans.
• Top with the cut crust.
  Cut slits in the top pie crust to allow steam to escape. 
  
• Egg Wash
• Whisk together 1 egg with 1 tablespoon of water.
  

To Bake Immediately:

Brush the top of the pot pie crusts with egg wash
Bake for 30 minutes or until heated through and golden brown

To Freeze:

• To freeze: wrap with tin foil, followed by plastic wrap.
  When ready to bake, preheat the oven to 400F and bake unwrapped for 1 hour.  Opt: Egg wash the top pie crust the last 15 minutes.
• 
   **Recipe and picture from The Blogette