2place chicken breasts on a baking sheet and rub them with olive oil. Sprinkles generously with salt and pepper and roast for 35/40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard skin. Cut the chicken into large diced cubes. You will have 4/6 cups of cubed chicken.
3In a small saucepan, heat the chicken stock and dissolve the bouillon cubes into the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 mins., until translucent.
4Add the flour and cook over low heat, stirring constantly for 2 mins. Add the hot chicken stock to the sauce. Simmover over low heat for 1 more minute, stirring until thick. Add 2 tsp. salt, 1/2 tsp. pepper, and heavy cream. Add the cubed chicken, carrots, peas and parsley. Mix well.
5Remove thawed-out Pillsbury pie crusts from box and place on a floured surface. Take your crock type oven-safe bowl top side down onto the floured surface and twist and turn and remove circle of crusts (and continue the same with other remaining dough/pie crusts); trim the circle to 1/2 inch larger than the top of the bowl.
6Meanwhile, divide the filling equally among 4/5 ovenproof bowls. Brush the outside edges of each bowl with the egg wash. Place the dough cirlces on top. Crimp the dough to fold over the side, pressing it to stick. Brush the dough with the egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet in a preheated oven at 375 degrees. and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Serve with a fresh salad and crusty bread and enjoy!