Description: For the filling 3 tablespoons butter&1 yellow onion, diced, 4 celery stalks, diced,1/3 cup all-purpose flour,4 cups hot chicken stock or seasoned water,4 skinless boneless chicken, grilled or a rotisserie chicken,3 carrots peeled and chopped, 1 cup frozen peas,1 teaspoon fresh sage, chopped,2 cloves garlic, minced,Salt and ground black pepper 1 egg, whisked, for egg wash Special equipment: 4 (5-inch) aluminum pot pie pans Optional: 2 medium red potatoes peeled and diced For the crust 2 packages refrigerated pie crust,2 teaspoon dried sage Preparing the chicken: Rinse and pat dry the chicken breast. Season with salt and pepper. Grill the chicken in a ridged grill pan over medium-high heat for 8 minutes each side.  Transfer to plate and let stand. Chicken will not be fully cooked; will continue cooking in the oven.To prepare the filling:In a large saute pan melt butter over medium heat; add onions, celery and garlic. Saute until just starting to brown. Stir 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, add fresh sage and (diced red potatoes),  stir in chopped chicken, carrots and peas. Season to taste with salt and pepper. Remove from heat. Let cool while rolling out the dough.To assemble pies:Preheat oven to 350 degrees F. On lightly floured board, roll out pie crust and sprinkle with dried sage, cut out rounds. Place in the bottom of aluminum pot pie pans and lightly press the sides and bottom to fit the shape of the pans; repeat this process until all pans have a bottom crust. Place pans in the oven for 10 minutes to let the bottom crust pre-cook (this is called blind baking). Remove from oven and generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top.  Brush with egg wash. Place on a baking sheet and bake for 45 minutes to 1 hour or until tops are golden brown and filling is bubbling.

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