A unique tangy filling inspired by North Alabama BBQ white sauce and cracked black pepper.
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Preheat your oven to 400 degrees Fahrenheit and grease a 9-inch deep-dish pie plate.
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, black pepper, horseradish, and garlic powder to create the Alabama white sauce base.
Fold the shredded chicken, frozen peas and carrots, and diced onion into the sauce until everything is evenly coated.
Line the bottom of the pie plate with one sheet of the refrigerated pie crust, pressing it firmly against the bottom and sides.
Pour the chicken and white sauce mixture into the crust-lined pie plate, leveling the top with a spatula.
Place the second pie crust over the top, crimp the edges to seal, and cut four small slits in the center to allow steam to escape.
Bake for 35 to 40 minutes, or until the crust is a deep golden brown and the filling is bubbling.
Let the pie rest for at least 10 minutes before slicing to allow the tangy sauce to set.
