Grease a pie pan with a nonstick spray; because I am putting this in the smoker, I used an aluminum pan to dispose of it after it was gone. You can use a pie plate but know the smoker will stain the dish.

*You can use Cast Iron, a large skillet pan, or a pie plate to make this in the smoker. *

Makeyour pie crust if you need to, if not a store bought pie crust will still give a flaky pie crust for this dish.

Lay one of the pie crusts into the bottom of the greased pie dish. This will be the bottom crust of the pot pie.

In a small bowl, crack the egg and beat the egg with a fork.

Take a pastry brush and brush the bottom crust with the eggwash.

Cook your peas and carrots; I used a steam cook bag for my peas and carrots, so no draining was needed.

Warm your leftover ham if needed; I used the reheat function on my microwave for this step.

Combine your cooked peas and carrots, ham, cram of soups, and seasonings in a large mixing bowl. I used the old lady's 8-cup Pryex measuring cup for this; the handle and spout made putting the creamy filling into the crust easy.

Scrap the pot pie filling into the pie tin with the crust using a spatula.

Crimp together the edges of your dish; I did this by just squeezing the pieces together. Seal the crusts of the entire pie to keep the contents in the pie dish as it cooks.

Take the pastry brush and brush the top of the pie crust with more of the egg wash.

With a knife, create four slits in the top of the pot pie; this will help with the ventilation of the pie while it is cooking.

Allow to smoke for about 45 minutes, then turn the smoker to 350 degrees.

Allow to cook at 400 degrees until golden brown for about 15-20 minutes; it may vary if your smoker increases in temperature.