Hot Chicken Pie Recipe

In a large mixing bowl, combine the shredded chicken, crumbled bacon, cheddar cheese, mozzarella cheese, and white sauce. Mix well until all ingredients are evenly combined. Set aside.

In a large bowl, combine the all-purpose flour, salt, and ranch seasoning mix. Mix well.

Add the chilled and cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 425°F (220°C).

On a floured surface, roll out one disc of dough to fit your pie dish. Place the rolled dough into the pie dish and trim the edges.

Spoon the chicken filling into the crust, spreading it evenly.

Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg for a golden finish.

Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and let it cool for 10 minutes before slicing and serving.