Easy and Wonderful Chicken Pot Pie

• 1 cup cooked chicken breast, the precooked rotisserie birds work great
• 1 (29 ounce) canhomestyle vegetables, drain
• 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 1 (10 3/4 ounce) can fat free cream of celery soup
• 1 teaspoon season salt
• 1 teaspoon pepper
• 2 tablespoons butter, cubed
• 1 egg
• 9 inches double-crust pie crusts, just unroll

1. Preheat oven 350.
2. Open the cans, place cubed chicken, vegies, soups, salt and pepper in bowl, mix together.
3. Place one crust in bottom of pie plate, fork bottom to let air out as it cooks.
4. Pour ingredients into pie crust.
5. Place butter on mixture.
6. Place second crust on pie, crimp edges, fork some holes on top to let out steam.
7. Beat egg, brush on top of pie crust.
8. cook on cookie sheet for 45 minutes.
9. Let stand to cool for 10 minutes.

chicken, canhomestyle vegetables, cream of mushroom soup, cream of celery soup, season salt, pepper, butter, egg

Taken from www.food.com/recipe/easy-and-wonderful-chicken-pot-pie-288550 (may not work)