Delicious Chicken Pie

This is Paula Deen's recipe for "Gobbler Cobbler" but I used chicken and did it my way. It is definitely a keeper--so good!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 (6 ounce) box  long grain and wild rice blend, cooked as directed
• 2  green onions, diced
• 1  yellow bell pepper, diced
• 1  green bell pepper, diced
• 1 (6 1/2ounce) can  sliced mushrooms, drained
• 1  tablespoon  oil
• 1 (14 ounce) can French style green beans
• 2  cups  cooked chicken, chopped
• 1  cup mayonnaise
• 2  cups  grated cheddar cheese
• 1 (8 ounce) can sliced water chestnuts, drained
• 1  cup sour cream
• 1  teaspoon garlic powder
• 1  tablespoon black pepper
• 1 (15 ounce) box  rolled  pie crusts, ready to bake
• 1  egg, beaten

Directions

1. Preheat oven to 350°F.
2. Prepare the rice according to package instructions and set aside.
3. Sauté onions, peppers, and mushrooms in oil and set aside.
4. Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well.
5. Pour into greased 9-inch glass pie plate.
6. Top with remaining 1 cup cheese and set aside.
7. Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.
8. Place in 350°F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.
9. This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.