Step 1

Preheat oven to 375.

Step 2

Add cubed potatoes to a large pot and cover with water. Bring to a boil for 10 minutes. Add chicken, carrots, corn, and peas, and boil an additional 15 minutes. Remove from heat, drain the water and set aside.

Step 3

Add bottom crust to the pie dish and bake crust for 5 minutes.

Step 4

While crust is baking, cook butter in a saucepan on medium heat. Once the butter is melted, stir in flour, garlic salt and pepper. Slowly whisk in chicken broth and milk and heat until thickened.

Step 5

Add the chicken and veggies to the bottom of the pie crust. Pour the sauce over this mixture.

Step 6

Cover with the top pie crust, making sure to seal the edges. Cut slits on the top to allow steam to escape.

Step 7

Create an egg wash but whisking 1 tbsp water and an egg and brushing it on top of the pie crust.

Step 8

Bake for 40-45 minutes or until the top is golden brown.

Step 9

Let set for 10-15 minutes before cutting and serving.