Chicken Pot Pie

2 pie crusts (a top and a bottom)
3-4 chicken breasts
5 red potatoes cut into bite-sized chunks
1 bag frozen peas and carrots, thawed
1/2 sweet onion, diced
1 garlic clove, minced
butter
2 cans Cream of Chicken soup
1 egg

1. Boil the chicken.
2. Boil the potatoes just until tender.
3. Cook the bottom of the pie crust at 450 degrees for 9-10 minutes. After cooking, turn the oven down to 400 degrees to cook the pie.
4. Saute the onion and garlic in butter until onion is tender and a little golden.
5. When the chicken is done, cut into bite-sized chunks.
6. Combine the chicken, potatoes, peas and carrots, onionsand garlic, and the Cream of Chicken soup in a large bowl, then pour into the already cooked pie crust.
7. Add the top crust and trim to fit the pie plate.
8. Whisk the egg in a small bowl and baste over the top crust, make slits in the top of the pie with a knife.
9. Bake for 40 minutes, then let the pie cool for a few minutes. Enjoy!