1. Preheat oven to 350°F. Prepare your pie crusts: either make homemade or let refrigerated crusts come to room temp for 30 minutes to soften.

2. Roll out one pie crust and place into a greased pie pan, pressing to fit along the bottom and sides.

3. If using fresh vegetables, sauté diced onion, celery, and carrots in olive oil or butter until tender but slightly firm. Let cool slightly.

4. If using frozen vegetables, microwave with a few tablespoons of water, covered, for about 3 minutes until thawed and just tender.

5. Dice leftover or rotisserie chicken into bite-size pieces and place in a bowl.

6. Add cream of chicken soup and prepared vegetables to the bowl. Season with salt and pepper, then mix to combine.

7. Pour filling into the prepared pie crust and spread evenly.

8. Roll out the second pie crust and lay it over the top. Pinch the edges closed to seal the pie.

9. Cut 4 slits in the top crust to allow steam to escape.

10. Brush the top with egg wash, if using, and optionally sprinkle with salt, pepper, or additional seasonings like thyme or garlic powder.

11. Bake for 35–40 minutes, or until the top is golden brown and filling is bubbly.

12. Let cool on a rack for 15 minutes before slicing and serving.