Chicken Pot Pie With Egg Noodles

Ingrédients

1 Pillsbury pie crust (top and bottom if you want it double crusted)

1 large can cream of chicken soup

1 bag egg noodles, cooked and drained

2 cups cooked chicken (shredded)

1 cup peas and carrots

½ can milk (use the cream of chicken can to measure

Seasonings: salt, pepper, garlic powder, Italian seasoning, onion powder (to taste)

1 egg (for egg wash)

Instructions

1. Preheat oven to 350°F

2. Cook the egg noodles according to the package, then drain and set aside.

3. In a large bowl, combine the cream of chicken soup, milk, chicken, peas and carrots, seasonings, and egg noodles. Mix until everything is evenly coated.

4. Line a pie dish with one of the Pillsbury pie crusts.

5. Pour the chicken mixture into the crust and spread it evenly.

6. Place the second pie crust on top, sealing the edges all the way around. Cut a few small slits in the top to let steam escape.

7. Brush the top with an egg wash

8. Cover the edges of the crust with aluminum foil to prevent burning.

9. Bake for 45 minutes with the foil on.

10. Remove the foil and continue baking until the crust is golden brown, about 10-15 more minutes.

11. Let it cool for 10 minutes before serving.