4 to 6 servings
Combine first six ingredients. Spoon into prepared bottom pie crust. Cover with top crust. Crimpe edges to seal. Slit top crust and brush with egg. Bake at 375°F for 40 minutes or until golden. Let cool for at least 10 minutes before serving.
casserole, pot pie
Reva reviewed Chicken Pot Pie
on December 4, 2002
This recipe is great/easy,tastes great and looks pretty when brought to the table.Everyone at work is using it for turkey leftovers