Cook carrots and peas mix, onions, salt and pepper stirring occasionally, until veggies are soft, about 5 minutes.
Add the chicken and cook just until browned.
Add the soup and milk. Mix well and cook over medium low heat for an additional 5 minutes.
Pour the contents of the skillet into two individual prepared baking dishes.
Cut a pie crust in half and trim to the shape of the dish enough to reach the edge all the way around. Place one on each dish and cut a few slits to let steam escape.
Brush the crusts with a beaten egg.
Place baking dishes on a baking sheet and bake at 350 F. for 40 minutes, or until crust is lightly browned.