In a large bowl mix together cooked chicken, frozen vegetables, carrots, and thickened cooking liquid. At this point taste mixture and adjust seasonings as needed.
Add mixture to pre-baked pie crust. Cover with unbaked top crust, seal edges, and cut away excess dough. Form excess dough into a ball, roll it out and cut into shapes to decorate top of crust if desired.
Brush beaten egg white over entire crust. If you wish to add cutout shapes, place them on top of the brushed crust, making sure to also brush the top of the cutouts.
Make 4 small slits in the top of the pie to allow steam to escape and bake for 30 to 35 minutes, or until top is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Recipe by The Maners Family at https://themanersfamily.com/2011/recipes/chicken-pot-pie