Easy Chicken Pot Pie

Instructions

1. 1
   Preheat oven to 425°F (220°C).
2. 2
   In a large skillet, melt butter over medium heat. Add onions and cook until soft, about 2-3 minutes.
3. 3
   Stir in cooked chicken, frozen mixed vegetables, and parboiled potatoes. Cook for 2-3 minutes to heat through.
4. 4
   Add cream of chicken soup, milk, dried thyme, salt, and pepper. Stir until well combined and simmer for 2-3 minutes.
5. 5
   Pour the filling into a 9-inch pie dish or casserole.
6. 6
   Unroll refrigerated pie crust and lay it over the filling. Tuck in edges, and cut small slits to vent. Brush with beaten egg.
7. 7
   Bake for 28-32 minutes until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they brown too quickly.
8. 8
   Remove from oven and let rest 5–10 minutes before serving. Enjoy!