Miss 12 made this delicious riff on chicken pot pie
Thaw pie dough (x2)
1 1/2 lbs chicken (rotisserie)
1/2 bag frozen corn
1/2 bag frozen peas
1/2 bag diced hash browns
1 can cream of chicken (or what ever cream you have on hand) soup
1/2 diced onion
Salt & pepper to taste
1/4 tsp ground thyme
1/4 tsp garlic powder
Par bake bottom pie crust.
Add all other components (except top pie crust) and mix thoroughly.
Add chicken mixture to par baked crust and top with second thawed pie crust - don't forget to vent the pie crust!!
This was an experiment - so we kept opening and closing the oven - which dragged our time at 350 degrees from 25 minutes to 45 minutes. At that point we were all so starving we opted to discard the top crust.
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