Richard Paul Evan's Favorite? Chicken Pot Pie

Two cans of canned chicken, packed in water, drained

2 Tbsp melted butter
2 Tbsp flour
1 can Cream of Celery Soup
1/2 cup water
1/2 Tsp salt
1 Tsp sugar
1/4 Tsp white pepper
Dash of red pepper
1/2 Tsp dehydrated minced onions, or fresh
1 Tsp McCormick's Real Chicken Base
1 Cup heavy whipping cream
1 Cup mixed frozen vegetables (your favorites)
1 Cup diced cooked potatoes
2 prepared pie crusts and dough for pie tops

In a large skillet, mix butter and flour. Add salt, peppers, sugar, onions and water. Mix well with a wire whisk. Add whipping cream, chicken soup base, vegetable, potatoes and chicken. Simmer until thickened and comes to a boil. Pour into prepared pie crusts (makes two pies). Roll dough for and place on top of dish. Mark with a knife to allow steam to vent. Brush with whipped egg white. Bake at 375 degrees for 40 minutes.