Chicken Pot Pie Name: Rachel O'Brien Base: NAS Jacksonville Recipe: 2 – pre-made deep dish pie crust 1/4 cup milk (add additional milk if desired) 1 10 3/4-ounce) can condensed cream of chicken soup 3 cups cubed 1-inch cooked turkey or chicken 4 ounces (1 cup) shredded cheddar cheese 1 16-ounce package frozen vegetable combination (broccoli, cauliflower, carrots)*steamed to crisp 1 16-ounce can diced potatoes, drained 1/2 teaspoon no salt seasoning salt and pepper to taste 1 egg, slightly beaten 1 tablespoon water Heat oven to 375°F. Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust. Top with other pie shell and crimp edges together. Make a slit in center and 4 additional slits around center. Combine egg and 1 teaspoon water in small bowl; lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving. Enjoy!!