Step 1

Place the chicken breasts in a medium sized saucepan and pour in the soy sauce and 2 cups of water. Peel the ginger and drop into the pan. Peel the garlic cloves, cut them in half, and drop them into the pan.

Step 2

Set the pan over medium high heat. As soon as the liquid begins to boil, cover the pan, remove it from the heat, and let it sit undisturbed for 20 minutes.

Step 3

While the chicken cooks gently in the hot liquid, roll out half of the pie crust dough on a lightly floured surface. Fit the dough into a 9-inch square baking dish, pressing it into the corners and allowing about 1/2-inch of dough to rise above the sides of the pan. Cover with a piece of plastic wrap and set it in the refrigerator.

Step 4

Remove the stems from the mushrooms, wipe the caps gently with a damp towel to clean, and slice them into pieces that are roughly 1/4-inch thick.

Step 5

Add 2 tablespoons butter and 1 tablespoon oil to a large skillet and set it over medium heat. When the butter has melted, add the sliced mushrooms. Spread the mushrooms out in the pan, sprinkle them with about 1/4 tsp salt and pepper, and let them cook, stirring every once in a while, until they are a rich golden brown. Remove them to a paper towel lined plate and set aside.

Step 6

Remove the chicken from the cooking liquid and cut into bite size pieces. Set aside.

Step 7

Crack the egg into a small bowl and add 1 tbsp cold water. Whisk with a fork to break up the egg. Set aside.

Step 8

Heat the oven to 425 degrees.

Step 9

Add 1/3 cup butter to a large saucepan and set it over medium heat. When the butter is melted, add the onion. Let the onion cook for about 4 minutes, until soft. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minutes.

Step 10

Remove the saucepan from the heat and pour the chicken broth into the pan slowly, stirring constantly. Pour in the milk, stirring to incorporate it into the sauce. Add 1/2 tsp salt and 1/4 tsp ground black pepper.

Step 11

Set the saucepan back on the stovetop and turn the heat to medium-high. Cook, stirring constantly, until the liquid begins to boil. Remove from the heat and stir in the chicken, mushrooms, and frozen peas and carrots. Taste the sauce and add more salt and pepper if you like.

Step 12

On a lightly floured surface, roll out the remaining pie crust dough into a 10-inch square

Step 13

Remove baking dish from the refrigerator and pour in the pot pie filling.

Step 14

Lay the rolled out crust over the top of the pie. If you have more than about 1-inch of dough hanging over the edge of the pan, trim it off. Fold the dough that’s hanging over the edge of the pan under itself so you have a cylinder that rests on the edge of the pie plate.

Step 15

With one hand on the inside of the edge, and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Continue this crimping motion around the entire edge. (*You'll find photos for rolling out and crimping the edges of a pie crust here.)

Step 16

Cut 5 slits in the top of the crust to form a star shaped pattern. (See image above)

Step 17

Using a pastry brush, brush the egg wash over the top of the crust.

Step 18

Bake the pie for 45 minutes, until the filling is starting to bubble up through the slits in the top pie crust. Check the pie after its been in the oven for 30 minutes. If the crust is getting too brown, cover it loosely with a sheet of aluminum foil.

Step 19

Let the pie rest for 5-10 minutes before serving.