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Step 3: Combine the Filling Ingredients
Mix the base: In a large mixing bowl, combine the prepared cream cheese mixture with the cream of chicken soup. Add salt and pepper to taste.
Add vegetables and chicken: Fold in the drained Veg-All mixed vegetables and diced rotisserie chicken. Mix until evenly distributed.
Tip: If you like your pot pie extra creamy, add a splash of heavy cream or an extra tablespoon of milk.
Step 4: Assemble the Pot Pie
Add the filling: Pour the chicken and vegetable mixture into the prepared pie crust, spreading it evenly.
Top with crust: Unroll the second pie crust and place it over the filling. Pinch the edges together to seal, trimming any excess dough. Cut a few slits in the top to allow steam to escape during baking.
Step 5: Apply the Egg Wash
Prepare the wash: Whisk together the egg and water to create an egg wash. Brush it evenly over the top crust using a pastry brush.
Why egg wash? This step gives the pie a beautiful golden color and a glossy finish.
See also STRAWBERRY DAIQUIRI
Step 6: Bake to Perfection
Bake the pie: Preheat your oven to 375°F (190°C). Place the pie on the center rack and bake for 45 minutes or until the crust is golden brown and the filling is bubbly.
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