2Unfold 1 pie crust & place in 9" deep dish pie plate, pressing the crust firmly against the plate.
3In large bowl, combine the soup, milk, chicken, veggie mix & pepper, mix well. Pour into pie crust, then place the remaining crust over it. Trim & pinch the edges together to seal. Then flute, if desired.
4Brush the beaten egg over the top. Using a sharp knife, cut 4, 1" slits in the top. Bake for 40-45 minutes, or until the crust is golden.
5Allow to sit for 10 minutes before serving. ENJOY!!!