Hillbilly Chicken Pot Pie

Hillbilly chicken pot pie
Ingredients
2 ready-made pie crusts
2 cups roasted chicken meat, chopped into bite-size pieces
2 cups low-sodium chicken broth
2 Tbsp cornstarch
1 teas.  poultry seasoning
1 cup carrots, chopped
1 celery, chopped
1 potato, peeled and chopped
1/2 cup peas, frozen
Salt and pepper to taste
1 egg yolk, beaten

Instructions
Steam carrots, celery, potato pieces until al dente. Drain and add frozen peas. Set aside to cool.
De-skin and de-bone roasted chicken. Chop meat into bite size pieces
In a medium saucepan, add chicken broth, cornstarch, and poultry seasoning. Whisk to combine. Cook over medium heat until thickened. Remove from heat and cool.
Preheat oven to 425 degrees.
Roll out 1 pie crust to fit a deep dish 9″ pie dish. Brush with beaten egg.
In a bowl combine chicken, veggies and chicken broth mixture. Season to taste with salt and pepper. Pour into pie shell.
Roll out 2nd shell and cover pie. Crimp edges. Combine remaining egg yolk with 1 teas. water and brush top crust. Cover edges of pie with foil to prevent burning.
Bake pie for 15 minutes. Lower heat to 350 degrees and bake for 45 minutes.