Meals
2 sheets refrigerated pie crust
3/4 pound boneless skinless chicken breast, cooked
2 cups mixed frozen vegetables, thawed
1/4 cup all-purpose flour
1/2 cup whole milk
salt
pepper
1 egg
1 tablespoon water
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Cut off rounded edges of the pie crusts, then slice each into two strips.
Place cooked chicken and vegetables in a large mixing bowl.
In a small saucepan over low heat, whisk together flour and milk.
Simmer the milk mixture for 5 minutes until thick.
Pour sauce over chicken and vegetables and season with salt and pepper.
Spoon mixture over bottom halves of pie crust strips and then fold over the tops.
Use your fingers to pinch the edges sealed.
Use the tines of a fork to crimp the sealed edges.
Beat the egg together with the water.
Brush with egg wash and transfer to prepared baking sheet.
Bake 18 to 20 minutes, until golden and puffy.