2 refrigerated pie crusts
1 batch Master Chicken Casserole Mix
1 small bag frozen mixed vegetables
1/4 teaspoon thyme
1 egg
1 tablespoon water
Preheat oven to 350 degrees. In a 9-inch pie pan, prepare one crust as directed on package. Blend Master Mix, frozen mixed vegetables and thyme; pour into the pie crust. Cover pot pie with second crust; crimp to seal edges and cut six small slits in top with the point of a sharp knife. In a small bowl beat egg and water. Brush egg mixture over top crust. Bake pot pie until top crust is brown, about 35-45 minutes. Cool slightly before cutting to serve.
Master Chicken Casserole Mix
1 can cream of chicken soup
8 ounces sour cream
4 cups cooked and cubed chicken breast
In a large bowl, mix cream of chicken soup, sour cream, and cubed chicken. Use one batch of Master Chicken Casserole Mix to for each of the following recipes.
