In a small bowl crack your egg and use a fork to break the yolk and mix it up.

Next, take a pastry brush and brush the egg onto the pie crust in the pie dish.

Shred the chicken until you have about 1lb of chicken!

In a bowl mix together your chicken, peas and carrots, cream soups, and seasoning.

Pour your pot pie filling into your pie crust in your pie dish.

Lay the second pie crust onto the top of the filled pie dish.

Crimp the top pie crust and then cut with a big knife 4 slices into the top of the pie crust from the middle of the pie for venting purposes.

Next, take your pastry brush again and brush the top with the egg wash.

Fire up your smoker, I set mine at the smoke setting with a p4 for an hour.

Once you are rolling smoke or ready to start to pack turn the smoker up to 350 degrees.  I used a combination of Pit Boss Grills Mesquite pellets and Fruit Blend but you can use any flavor of pellets.

Make sure you check your pellet grill for pellet voids and to rotate that pie if your smoker cooks hot on one side.

Serve and enjoy!