Curried Chicken Pot Pie

2 boxes refrigerated pie crusts
2 lbs boneless skinless chicken
4 cups water
6 tbs butter
1 cup potatoes diced
1 cup diced onions
1 cups diced celery
2 cups frozen peas
2 cups frozen carrots
1 cup frozen corn
2 tbs curry powder
1 tbs garlic powder
1 tsp cayenne pepper
5 tbs flour
2 chicken bullion cubes

Put chicken in pot with the 4 cups of water and chicken bullion cubes.  Bring to a boil and then lower to a simmer.  Simmer until chicken is fork tender - Remove chicken and save the broth.
Shred chicken.

Melt 4 tbs butter in a large dutch oven.  Add the potatoes, onions and celery and toss well.  Cover pot to sweat veggies, stirring occasionally.  When veggies start to soften add two soup ladles of the reserved broth and the corn peas and carrots..  When broth is absorbed and potatoes are soft add remaining two tablespoons of  butter.  Mix  flour, curry powder, garlic powder and cayenne pepper together and sprinkle over veggies, mix well and let cook for about 2-3 minutes add the rest of the reserved chicken broth ladle by ladle until you have a nice thick sauce.

Prepare two pie plates with the bottom crust.  Add enough of the chicken mixture to come up almost to the top.  Place the second pie crust on top and press edges together with a fork and brush with egg wash.  Repeat with second pie crust.

Bake in a 350 degree oven for approximately 50 minutes until the crust is golden.  Let cool for ten minutes before serving.