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Preheat oven to 425F.
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Put diced potatoes in a saucepan. Cover them with water, add salt, and bring to a boil. Simmer until soft. Drain, and set aside.
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Melt butter in the saucepan. Add onion. Cook until onion is soft and translucent, about 3 minutes.
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Add salt & pepper.
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Sprinkle flour into the saucepan. Mix well with the butter mixture until light brown, about 1 minute.
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Whisk in chicken stock and milk. Add thawed vegetables and potatoes. Let mixture simmer until thickened, stirring occasionally.
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Stir in ham.
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Prepare first pie crust as per its normal directions in a deep dish 9″ pie pan.
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Spoon in filling.
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Place second pie crust on top, and trim the excess around the perimeter of the pie. Press the two crusts together, and use your fingers to crimp the edges.
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Brush the top of the pie with the egg wash. Cut 4-6 slits in the top crust to allow steam to escape.
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Place on a baking sheet. Bake for 30 minutes. Serve and enjoy warm!
