2 cups all-purpose flour
1/4 teaspoon salt
4 to 6 tablespoons cold water
1/4 cup milk
1 (10.25-ounce) can condensed cream of chicken soup
2 cups cubed 1-inch cooked chicken or turkey
4 ounces (1 cup) shredded Cheddar cheese
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
1 1/2 teaspoons fresh thyme leaves*
1 teaspoon water
Heat oven to 375°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1
ball in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except
egg and 1 teaspoon water. Spoon filling into prepared pie crust.
Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
Combine egg and 1 teaspoon water in small bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.
*Substitute 1/2 teaspoon dried thyme leaves.