What's For Dinner, Mommy?

Cheesy Chicken Pot Pie

Ingredients: (for 2 - 9 inch round pies)

prepared pie crust and top (can use store bought, or use included pie crust recipe)
4 breasts boneless, skinless chicken, cooked and diced
12 oz sour cream
3 cups mixed frozen vegetables
2 cups frozen hash browns
2 cups Parmesan cheese
1 can cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup milk

Directions:

1. Place pie crusts in coated pie plates. Place diced chicken in 2 pie shells, half in each.
2. Place 1 1/2 cups veggies, 1 cup hash browns on top of chicken in each pie.
3. In separate mixing bowl, stir together sour cream, Parmesan cheese, and cream soup, and milk. Pour 1/2 of mixture into each pie plate.
4. Sprinkle shredded cheddar cheese on top of each pie. Cover with top pie crust and seal at the edges. Brush pie crust with egg, and slice a few slits in for venting.
5. Bake at 375 for about one hour until crust is golden.

Homemade Pie Crust:

For each pie-

1 cup butter flavored Crisco
2-3 cups flour
water

Directions:

1. Stir together Crisco and flour until it is crumbly. Add additional flour if needed to get crumbly texture.
2. Add 2 tsp of water, and mix until it is well blended and does not stick to the side of the bowl.
3. Roll out half or push down onto bottom of pie plate. Roll out top, and place on top for top crust.