Place on the indirect side of a preheated grill to 240 to 250 degrees F. Cook for about 1 to 1 ½ hours, or until the internal temperature of the chicken is 165 degrees F. Remove and set aside to cool. Shred into bite size pieces.

In a large cast iron skillet, melt the butter over medium heat. Stir in the onions and carrots. Cook for about 8 minutes or until the carrots are tender. Stir in the mushrooms and cook for about 5 minutes, or until the mushrooms are tender. Stir in the garlic.

Sprinkle in the flour and mix well. Cook for 2 to 3 minutes, stirring constantly.

Pour in the broth, heavy cream and thyme. Simmer for about 4 minutes, or until the mixture thickens, stirring occasionally. Season with Original seasoning, or salt and pepper.

Stir in the shredded chicken, corn and parsley. Remove from the heat and set aside.

In a small bowl, whisk together the egg and water.

Place 1 pie crust in a 12-inch cast iron skillet or pan pie pan and top with the chicken mixture. Top with the remaining pie crust and cut several vent holes.

Bake in a preheated oven to 425 degrees F. for 30 to 35 minutes, or until the crust is golden brown.