Thai Chicken Pot Pie

• 14 cup chunky peanut butter
• 1 12 cups teriyaki sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste
• 2 (15 ounce) cans mixed vegetables, drained, reserving 1/2 cup of liquid
• 2 cups cooked chicken, cubed
• 1 12 cups fresh sugar snap peas
• 1 (9 inch) ready to bake pie crusts
• 1 teaspoon chopped fresh cilantro
• 1 egg, beaten
• 1 tablespoon salted peanuts, crushed (optional)
• 14 teaspoon dried red pepper flakes (optional)

1. Preheat oven to 350.
2. Combine first four ingredients in a large microwave safe bowl.
3. Microwave on high for 1 minute.
4. Stir until smooth.
5. Add mixed vegetables, chicken and sugar snap peas.
6. Toss to coat.
7. Transfer mixture to a 1-1/2 quart round casserole dish.
8. Brush edge of dish with egg.
9. Place pie dough on top of chicken mixture letting extra pie dough go over the sides.
10. Press to seal.
11. Brush top of pie crust with egg, then sprinkle cilantro, peanuts, and red pepper on top.
12. Bake for 30 to 35 minutes or until crust is golden brown and sauce is bubbly.
13. Remove from oven and serve.

chunky peanut butter, teriyaki sauce, rice vinegar, chili paste, mixed vegetables, chicken, fresh sugar, ready, fresh cilantro, egg, peanuts, red pepper

Taken from www.food.com/recipe/thai-chicken-pot-pie-160928 (may not work)