Ingredients:

1 package 15 ounces folded refrigerated pie crust (2 crusts)
1 can 10 3/4 ounces reduced-fat condensed cream of chicken soup
1/4 cup milk
3 cups cubed cooked chicken
1 package 16 ounces frozen peas and carrots, thawed
1/2 teaspoon black pepper
1 egg, beaten

Directions:

Preheat the oven to 425 degrees F. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly against the plate. In a large bowl, combine the soup, milk, chicken, peas and carrots, and pepper; mix well. Pour into the crust, then place the remaining crust over it. Trim and pinch the edges together to seal, then flute, if desired. Brush the beaten egg over the top. Using a sharp knife, cut four 1-inch slits in the top. Bake for 40 to 45 minutes, or until the crust is golden. Allow to sit for 10 minutes before serving.