Big Mike's Chicken Pot Pies

Who doesn't love chicken pot pies? After years of experimenting this recipe is simply awesome.

Big Mike's Chicken Pot Pies

Ingredients
5 chicken thighs, cooked, skinned, deboned and chopped
1 large potato, peeled and chopped into 3/4" cubes, slightly boiled
1/2 yellow onion chopped small
3 celery stalks chopped small
3 carrots, peeled and sliced thin
2/3 cup frozen peas
2/3 cup frozen corn
teaspoon (or more) ground sage
salt
cracked black pepper
2-3 tbs flour
1 1/2 cups lo-sodium chicken broth
1/2 stick butter
1 egg
ready made pie crusts

Directions 
Pre-heat oven to 365 degrees.
1. Cook chicken thighs covered on medium heat in a splash of canola oil. Season with salt, pepper and ground sage lightly, especially on the underside away from the skin. Remove from pan and let cool.
2. Heat chicken broth in small sauce pan. Deglaze chicken pan with a tbs. chicken broth. Add 1/2 stick of butter, carrots, onion and celery. Cook gently over medium heat.
3. Partially boil potatoes in another sauce pan. Don't let them get soft or they break up in the mixture.
4. Add flour to veggies slowly and cook until combined and browned. Add chicken broth slowly mixing continuously. Season with sage and S&P.
5. Skin, debone, shred and chop chicken.
6. Add potatoes and chicken to mixture, cook slowly over medium low heat.
7. Add frozen veggies, remove from heat, let mixture cool.
8. Line baking dishes with pre-made crust. Use lid as template to trim top crust. Load dishes with mixture, cover with top crust. Fold edges of bottom crust over top crust edges. Flute edges and press with fork to finish.
9. Make egg wash with a splash of water. Brush egg wash over top crust. Slit top crust to vent.
10. Cook at 365 for 35-40 minutes.
11. Remove and let cool, if you can.

CAUTION: CONTENTS WILL BE HOT!