Step 1

Preheat oven to 450°F. In an oven-safe 3 1/2- to 4-qt. pot heat 1 Tbsp. of the oil over medium-high heat. Add the next five ingredients (through carrots); cook 10 to 12 minutes or until tender, stirring occasionally. Remove vegetables from pot and set aside.

Step 2

In the same pot cook and stir chicken in the remaining 1 Tbsp. oil over medium-high heat 5 to 7 minutes or until no longer pink. Return vegetables to pot. Stir in barbecue sauce. Heat until bubbly.

Step 3

Meanwhile, unroll pie crust. Cut slits for steam to escape. Gently place pie crust on chicken mixture in pot, tucking edge into side of pot. If desired, brush crust with lightly beaten egg.*

Step 4

Bake, uncovered, 20 minutes or until the filling is bubbly and crust is golden brown. Let stand 5 minutes before serving.