Cut up cooked chicken and store in separate bowl in refrigerator.
Peel and Dice carrots and potatoes into similar sized pieces. Place in small pot, cover with water and boil for 5-7 minutes. Drain and set aside.
In large skillet or sauté pan on medium heat, sauté onions, celery in oil until tender. Stir in flour and seasonings. This will make a roux. Slowly add white wine and chicken stock. Mixture will bubble and thicken. Stir in all the remaining vegetables and chicken.
Divide filling among two 9" prepared pie shells, cover with top crusts, brush with egg wash and bake in a 350°F oven for 45 - 50 mins or until crust is golden brown.