Easy Creamy Chicken Pot Pie

Almost every week, we love to eat with Josh and Stephanie. They are a couple that we love very much, and we spend a lot of time with them. They live super close, we get along well, and share a lot of the same passions. I know I've mentioned them in quite a few of my blogs, this one is no different.

We had a huge snow day two days ago, where no one dared ventured out. Nathan shoveled for hours tromping around in the huge snowdrifts, and lugging all that white stuff out of our driveway and off our front porch. Benjamin and I ventured outside to join him to get a look for ourselves. I rather enjoyed hunkering down for the day, getting my family all to myself and loving that life slowed down for awhile.

When evening arrived, the roads had been plowed, the sidewalks cleared, and the piles and piles of snow stood proudly as if to say, "We won't be leaving for a while." I put together a hot pot pie and we made our way to the Kesslers, where we enjoyed heat, fellowship, and a mean game of Uno Fast Forward. I won both games!!

you'll need:
1 pie crust
2 -3 cups of shredded chicken
2 cups of frozen corn (in a bind, use a can..no biggie)
6 oz sour cream
1 can cream of chicken
1 tsp ground black pepper

in a large bowl, mix together cream of chicken and sour cream. Stir in corn, shredded chicken and black pepper. Once everything in thoroughly mixed, pour mixture into a deep pie dish. Top with pie crust. Seal edges with tines of fork. Cut slits in pie and brush with a little beaten egg. Bake in oven at 350 degrees for about 35-45 minutes.
Serve with a scoop of mashed potatoes if so desired...