Chicken Pot Pie

• 1 package (15 ounces) folded refrigerated pie crust (2 crusts)
• 1/4 cup milk
• I can cream of chicken soup
• 3 cups cooked chicken, cubed
• 1 package (16 ounces) mixed vegetables, thawed
• 1 egg, beaten
• little bit of pepper

Preheat the oven to 425 degrees F. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly against the plate. Mix the soup, milk, veggies and pepper. Pour into the crust, then place the remaining crust over it. Trim and pinch the edges together to seal. Brush the beaten egg over the top. Cut slits in the top. Bake for 40 to 45 minutes, or until the crust is golden. Allow it to cool for 15 minutes before serving.

        Serves 6-8.