Chicken Potpie

Ingredients:

4 cups cubed cooked chicken

4 cups frozen mixed vegetables, thawed

2 cans (18.5 ounces each) ready-to-serve cream of potato soup

1 1/2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

1 package (15 ounces) refrigerated pie pastry

1 large egg, lightly beaten

Directions:

This recipe will make two 9" pies or one large potpie in a 13" x 9" baking dish. 

Preheat oven to 400 degrees. In a large bowl, combine the chicken, vegetables, soup, paprika, salt and pepper. Divide mixture between two 9-inch pie plates. Roll out pastry and divide it to fit on top of both pies or for the top of the casserole dish. Cut out leaves and flowers in the pastry. Place pastry over filling; trim, seal and flute edges. Brush pastry with glaze made from egg; add the decorations; brush again with glaze.

Bake potpies at 400 degrees for 25-30 minutes or until crust is golden.

Potpies can be covered and frozen for up to 3 months. To use frozen potpies, remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil. Bake 60-65 minutes longer or until crust is golden.