In a large pot or dutch oven, bring the chicken and broth to a boil then cover and cook on medium heat for 10 to 12 minutes until chicken is cooked through.

Remove the chicken to a large bowl and pour the broth through a strainer into a container and reserve, (you will use 2 cups of the broth for the gravy).

Pre-heat the oven to 400°.

When the chicken is cool enough to handle, tear or chop into bite sized pieces.

In the same pot, add 1 tbsp of oil and the carrots, onion and celery and cook on medium while occasionally stirring, 5 or 6 minutes to soften the vegetables, then add the frozen corn and peas and stir in for an additional minute.

Add the vegetables to the bowl with the chicken.

In the same pot, add 1 tbsp of oil and the mushrooms and cook covered on medium heat, stirring occasionally until the liquid is released from the mushrooms about 5 minutes.

Next uncover and add the soy sauce and tomato paste and stir and cook until the liquid has evaporated about 5 minutes

Add the mushrooms to the chicken and vegetables.

In the same pot, heat the butter on medium and once melted, add the flour and stir into a paste and cook for 1 minute.

Whisk in 2 cups of the reserved chicken broth and the half and half and bring to a simmer.

Use a wooden spoon to loosen the browned bits on the bottom of the pot and simmer until the sauce has thickened, 1 or 2 minutes.

Remove from the heat and stir in the lemon juice and parsley.

Season with salt and pepper to taste, about 1/2 tsp of each.

Add the chicken, vegetables and mushrooms to the gravy stirring to combine.

Lightly spray the ramekins with cooking spray and spoon in the pot pie mixture.

Top with the crust of choice.

Whisk the egg and 1 tbsp water, and brush onto the pie crust.

Place the ramekins on a baking sheet and bake for 25 to 30 minutes until the crust is nicely browned.

Remove from the oven and let cool 5 minutes before serving.