I used 2 cups frozen mixed veggies (corn, peas, carrots etc) and 1 cup chopped celery as the veggies, skinless boneless chicken thighs, a can of cream of chicken, 1 1/2 cups of chicken broth, and the roll out pie dough in the biscuit dough section. I brushed the bottom pie crust with an egg white and baked it for 5 minutes at 375 F. Then I mixed the filling with the liquid/gravy and poured it all into the pie pan (deep dish) then added the top crust. I covered the top edges with foil (to keep it from burning) and brushed the top with an egg white. I baked it for 45 minutes at 375 F. With those little tweaks, it was perfect!
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I used 2 cups frozen mixed veggies (corn, peas, carrots etc) and 1 cup chopped celery as the...