Ingredients:
- 3 cups cooked chicken breast, shredded
- 2 cups frozen mixed vegetables
- 10.5 oz low-sodium cream of chicken soup
- 0.5 cup plain Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh parsley, chopped
- 0.5 tsp cracked black pepper
- 14.1 oz refrigerated pie crusts (2 count)
Instructions:
- Preheat your oven to 425°F (218°C). This high heat is non negotiable for a flaky crust. Note: Slide a baking sheet onto the bottom rack now so it gets hot too.
- In your large mixing bowl, stir together the 3 cups of shredded chicken, 2 cups of frozen vegetables, and the 10.5 oz of cream of chicken soup.
- Add the 0.5 cup of Greek yogurt to the bowl. Stir gently until the mixture is thick and velvety and no white streaks of yogurt remain.
- Fold in your garlic powder, onion powder, fresh parsley, and cracked black pepper. This ensures the seasonings are distributed evenly throughout the Pie Recipe with Cream of Chicken Soup and Mixed Vegetables.
- Ease your first pie crust into the 9 inch deep dish plate. Press it gently against the sides, making sure there are no air pockets underneath.
- Pour that creamy filling into the center of the crust. Use your spatula to spread it out so it's perfectly level.
- Drape the second crust over the top. Use kitchen shears to trim the edges, leaving a 1 inch overhang. Tuck that extra dough under the bottom crust and crimp the edges firmly with your fingers to create a leak proof seal.
- Whisk the egg and 1 tablespoon of water in a small dish. Brush the egg wash liberally over the entire top crust, getting into all the nooks of your crimping.
- Use a sharp knife to cut four small slits in the center. Bake for 30 minutes until the crust is mahogany brown and the filling is audibly bubbling through the vents.
- Let the pie rest for 5 to 10 minutes before slicing. This allows the filling to set so it doesn't run all over the plate.