Chicken Pot Pie - Sandra Lee Style

I love Sandra Lee-style meals (semi-homemade).  This chicken pot pie recipe can go MANY ways.  You can use canned or frozen or even fresh veggies (if you cook them a little first), you can use different combos of soup mixes, and you can use different types of chicken.  I have used leftover chicken from other dishes, rotisserie chicken, and even boiled breasts and cut them up for this.  I have done so many different ways but it always turns out great.  One of my favorite things though, is the refrigerated crust.  In my opinion, for this dish, it is not worth your time to make the dough from scratch.  Tastes the same and takes forever, plus rolling it out is a chore.  I am a huge fan of doing things homemade, so go for it if that's your thing, but using premade crust and soup mix makes this meal that you can prep in 10 minutes, tops.  This is one of Glenn's favorite and most requested meals.  

What you need:
- 2 refrigerated pie crusts (they usually come in a 2 pack)
- 3 to 4 cups of cooked and cut up chicken
- 2 cans of veg-all, drained (or 3 cups of frozen veggies) 
- 2 cans of cream of chicken soup (or one cream of chicken and one cream of celery)
- 1/2 cup of milk
- dash of Worcestershire
- black pepper to taste
- egg white 

What you do:
Preheat the oven to 350 degrees F. In a large bowl, add soup, milk, black pepper, and Worcestershire and mix up.  Add veggies and chicken and stir up.  Lay the first crust out over the pie pan and add the chicken mixture. Unroll the second pie crust and place gently on top.  Cut a few slits in the top for steam to escape and then use a fork to close the edges.  If you are dorky like me, you can take the extra crust from the top and make a seasonal theme for your pot pie ( I intended to post this a few weeks ago for Halloween, but baby brain hit me hard).  Brush the top of the pie with egg whites and bake for 45 minutes to an hour.  Some people like to cover the edges of the crust with tin foil so it doesn't get burned, but I have found with cooking it at a lower temperature you don't need to do this step.  Probably depends on the oven too. 

Enjoy!
-hayden