Place the chicken, carrots, frozen peas, potatoes, cream of chicken soup and water into the crockpot and toss so that it's well combined. Season with salt and pepper and toss if needed.

Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

Using a couple forks shred the chicken by pulling it apart with the forks right in the crockpot.

Preheat oven to 400 F degrees.

Prepare one of the pie crusts into a 9 inch pie dish. Spoon the chicken filling into the pie dish. Top with the 2nd pie crust and cut slits into the top crust to vent steam while baking.

Brush pie with egg wash and bake for 30 to 40 minutes or until golden brown.

Serve while warm.