Heat oven to 400°F.
Mix chicken, soup, kidney beans, mushrooms, chiles, water, sage, thyme, salt and pepper in large bowl. Scrape into 8 x 8 x 2-inch glass baking dish.
Place pastry on top of filling; crimp edges along rim of baking dish.
Brush egg mixture over pastry. Sprinkle top evenly with Parmesan cheese. Cut about ten 1-inch steam vents in pastry.
Bake in 400°F for 30 minutes. If it browns too quickly, cover with foil. Let stand 10 minutes before serving.
