Combine Chicken, Carrots, Peas and Potatoes.
Combine Butter, Flour, Salt, Chicken Broth and Milk in sauce pan, cook over medium flame and stir for 1 minute or until it thickens.
Combine the sauce with the mixture.
Pour filling into Shell, brush edge of Pie Shell with beaten Egg and Milk (egg wash).
Take second Shell out of pan and invert over pie filling, press edges together to seal .
Brush top crust with beaten Egg and Milk (egg wash).
Cut a few slits in the top shell to allow steam to escape.
Place pie on a baking sheet (foil underneath optional)
Bake for 35-45 minutes on lower rack at 425°f or until crust is golden brown.
