Preheat oven to 400 degrees.

In a large skillet heat oil over medium heat. Saute' garlic, onion, leeks, celery, chicken, parsley, basil, oregano, sage, salt and pepper. Cook for 10 mins. Stir in corn, carrots and green beans. Cook 5 minutes. Stir in chicken broth and white wine. Bring to a boil, reduce heat to medium low, simmer 5 minutes. Remove from heat. Pour mixture into a large bowl, stir in can of cream of chicken soup. Set aside.

Make a Roux:

In a small skillet, (10-incheat oil over medium low heat. Whisk in flour, one tablespoon at a time, until smooth. Season with salt and pepper to taste. Turn heat to medium. Continue to cook and whisk mixture until bubbly and mixture becomes caramel in color and starts to thickened. Add roux to chicken-veggie mixture. Stir to combine.

Line bottom of 9-inch pie plate with one pie crust. Trim excess crust. Spoon chicken mixture into bottom crust. Sprinkle cheddar cheese over chicken mixture.

Cut several slits in the top crust or cut out decorative shape(with small cookie cutters. Place pie crust over filling. Trim excess crust, crimp edges of crust together or seal with the tines of a fork. Brush surface of top crust with beaten egg. Sprinkle with Parmesan cheese.

Bake for 35 to 45 minutes or until crust is golden brown and filling is bubbly.

Let "pie" stand 10 minutes before serving