Step 1

Put a large pot of water on your stovetop to boil and add 1 tablespoon of your salt.

Step 2

While your water is coming up to a boil, cut your chicken breasts into 1/2 inch cubes.

Step 3

Put a large saucepan on your oven on medium heat. While the pan is heating, add your cooking oil. After it is hot, add in your chicken and the rest of your salt, pepper, and thyme. Let the chicken cook for about 5 minutes. (You can also use smoked chicken breasts if you'd like! Here's an easy recipe that would work really well.)

Step 4

Cut your potatoes into 1 1/2 inch pieces while your chicken is cooking and put them into your boiling water for eight minutes. Drain the potatoes and set them aside.

Step 5

When your chicken is done cooking, deglaze the pan with the sherry first and then your chicken stock.

Step 6

Next, add the cream, carrots, peas, potatoes, and the whole stick of butter and bring to a simmer. Mix your corn starch and water together in a small bowl and pour it into the saucepan. Stir it evenly through the pan and let it thicken.

Step 7

Pull the pan from the stove and set it aside for now.

Step 8

Fire up your grill and preheat it to 350 degrees Fahrenheit.

Step 9

Grease the bottom of your pie tin and line the bottom of the tin with the bottom crust. Pour the filling mixture into the pie tin and spread it evenly making sure to only fill it just to the top edge of the tin.

Step 10

Lay the top crust down and press the edge of the top crust into the edge of the bottom crust coming up the side of the tin.

Step 11

Make three or four small one-inch slices into the top of the crust to allow steam to vent during cooking.

Step 12

Place your pot pie onto the grill and let cook for 45-50 minutes.

Step 13

With about 15 minutes of cooking left, beat your egg and brush it onto the top of the pie crust. This will make it a beautiful golden brown on top.

Step 14

When it’s done cooking, pull it off the grill and let it cool for 15 minutes before serving.