YIELD: 1- 9 inch pie
PORTION (Serving Size): 1/6 pie

1. Preheat the oven to 400 degrees Fahrenheit.
2. Lightly grease the 9-inch pie pan.
3. Place one pie crust into the greased pie pan and press gently to mold the pie crust to the pan.
4. Place a medium-sized saucepot on medium-high heat and add the 2 tablespoons of butter.  Once melted, add the 2 tablespoons of flour and cook, stirring often for approximately 2 minutes, to make a roux.
5. Drain the canned vegetables and diced potatoes.
6. After stirring the roux for 2 minutes, add the chicken pot pie soup, diced potatoes, vegetable blend and the CHA! by Texas Pete®.  Season with salt and pepper and bring to a simmer. Remove from heat.
7. Pour the mixture into the pie pan with the pie crust.   The mixture should just be enough to fill the crust.  Place the second pie crust on top of the pie and crimp the edges together tightly.
8. Brush beaten egg lightly over top layer of pie crust.
9. Use a sharp knife and score the top of the dough with 6 to 8 one inch long slices.
10. Bake the pie in the oven for approximately 30 minutes or until the crust is golden brown and crispy.
11. Remove the pie from the oven and allow it to cool for 15 minutes before serving.