Ingredients

Method

1. 1

   Peel and chop one potato into small, bite-sized cubes.

2. 2

   Place the chopped potatoes in a small saucepan, cover with water, and add 1 teaspoon of chicken bouillon powder. Bring to a boil and cook until the potatoes are just fork-tender (al dente).

3. 3

   In a large mixing bowl, combine the shredded rotisserie chicken, cream of chicken soup, frozen mixed vegetables, and milk.

4. 4

   Season the mixture with garlic powder, onion powder, a generous amount of freshly cracked black pepper, 1 teaspoon of chicken bouillon powder, and fresh parsley.

5. 5

   Stir all the ingredients together until well combined.

6. 6

   Drain the cooked potatoes and add them to the chicken and vegetable mixture. Gently fold the potatoes in.

7. 7

   Place one pre-made pie crust on a foil-lined baking sheet.

8. 8

   Pour the chicken pot pie filling into the bottom crust and spread it evenly.

9. 9

   Place the second pie crust on top of the filling. Pinch the edges of the top and bottom crusts together to seal the pie.

10. 10

    In a small bowl, whisk together the egg yolks and a tablespoon of water to create an egg wash.

11. 11

    Brush the egg wash generously over the entire surface of the top pie crust.

12. 12

    Using a knife, cut a few small slits in the top crust to allow steam to escape during baking.

13. 13

    Place the pie in a preheated oven at 3750F (1900C) and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

14. 14

    Remove from the oven and let it rest for a few minutes before slicing and serving.