Chicken Pot Pie from the Kitchen at Emory Cottage

Ingredients

• 26 oz. by weight butter pie crust . (The recipe given makes about 18-19 oz. depending on the humidity, the amount of water used, and the whims of chaos. Increase quantities by half to make pot pies.)
• Two split chicken breast halves, bone in, skin on. Include some dark meat if you like. You need about a pound after cooking.
• A little olive oil
• The white of one egg, shaken well with 2 tbsp water
• A cup of sliced carrots (you could substitute corn, but don't brown it in butter)
• A cup of green beans, cut into 1" lengths, about 1/2 pound before trimming (you could substitute peas)
• A cup of pearl onions (Get the frozen kind; it's much easier! A 12 oz. package is about two cups.)
• 7 tbsp butter, divided
• 6 tbsp flour
• 1/2 small onion, chopped (1/3 to 1/2 cup)
• 3-1/2 cups chicken stock reduced by half (so, 1-3/4 cup after reduction)
• 2/3 cup cream or half-and-half
• 1 tsp salt (more or less, depending on the saltiness of the chicken stock)
• 1/2 tsp black pepper (I like coarse-ground Malabar pepper)
• 1/2 tsp marjoram
• 1/2 tsp thyme
• 1/2 tsp ancho chili powder *