Boil chicken over medium in seasoned water.

As chicken cooks, cook potatoes until al dente.

Preheat oven to 375°

Remove chicken and let cool. Dice chicken and add to soup mix and potatoes.

Combine soup and vegetables with one soup can of reserved broth.

Line pie plate with crust and fill with mixture. Top with other crust an fluke edges to seal. Brush with egg wash and bake until golden brown, about 60-70 minutes.