Prep Time: 20 mins Cook Time: 35 mins Servings: 6
1 small rotisserie chicken, meat removed and shredded (about 4 cups)
1 (15-ounce) jar prepared Alfredo sauce
2 (15-ounce) cans mixed vegetables, drained (I use Veg-All)
1 (14.1-ounce) box refrigerated pie crusts (two crusts)
1 large egg
1 tablespoon water
1 tablespoon grated Parmesan cheese
Heat oven to 400 F. In a large bowl, combine the chicken, Alfredo sauce and drained vegetables. Mix gently. Add salt and pepper to taste.
Unroll one of the pie crusts and line the bottom and sides of a deep dish 10-inch glass or ceramic pie plate. Spoon filling into the crust. Unroll the other crust and lay over the top. Pinch edges of the two crusts together. Cut four 1-inch slits in the top crust to allow air to escape.
Optional: In a small bowl, whisk egg and water together. Lightly brush the top crust with the egg wash. This allows the crust to develop a beautiful golden-brown color as it bakes. Sprinkle the Parmesan cheese evenly over the crust.
Bake 30 to 35 minutes or until the crust is golden brown and the filling is heated through. Allow to rest about 5 minutes before serving.