Crispy Teriyaki Chicken Pot Pie

Preheat the oven to 400°F. Prepare the InnovAsian Teriyaki Chicken according to the package directions. While the chicken is cooking, melt the butter in a saucepan over medium heat. Drop in the carrots and mushrooms, and cook until the mushrooms wilt, about 4 minutes. Sprinkle the flour on top of the vegetables, then stir to coat well. Stir in the chicken broth, bouillon, and milk, and bring to a simmer. Lower the heat and let it bubble until the carrots begin to soften. Stir in the ginger, peas, prepared chicken, and 1 tablespoon of cilantro, and transfer to a baking dish. Cover the dish with the pie dough. Beat the egg and 1 tablespoon of milk and brush on the pie dough. Bake for about 30-35 minutes, until the crust is golden brown. Enjoy!