Preheat the oven to 350 F. In a large bowl, mix the cooked chicken, cream of chicken and herb soup, chicken broth, frozen veggies, dried parsley, salt, and pepper to taste

If using a 9 x 13-inch casserole dish, stretch the round pie crust with your rolling pin to fit the bottom of the casserole dish. You can also use a round pie dish. Poke holes in the crust with a fork and add the chicken/veggie mix on top

Stretch the other crust and place it on top of the chicken/veggie mix. Try to seal the edges that match and brush with the beaten egg. Bake for 30 minutes or until the crust is brown.