Preheat the oven to 400°F.

In a large nonstick skillet, melt the butter. Then add the onion and fresh herbs of parsley and thyme; cook until the onion is softened; 2 to 3 minutes. Add the celery and continue cooking for 2 minutes more, or until it is softening.

Add the frozen vegetables, chicken stock, and salt and pepper. Bring to a boil, then reduce the heat to maintain a simmer and cook for 5 minutes. Add the chicken or turkey.

While the pot pie filling is cooking, combine ¼ cup of water with the cornstarch and stir to dissolve. Stir the cornstarch into the filling mixture and cook until thickened. Remove from the heat and portion into 4 individual baking dishes. Set aside to cool while making the pastry.

Pastry: Cut 4 circles from the pie crust measuring a little larger than the baking dishes. Use the scraps as necessary to make 4 pastry tops. Optional: Place fresh herbs on top of the pastry rounds and gently press into the crust lightly with a rolling pin. Place each round over the individual pies; brush with egg wash.

Bake for 35 minutes or until the crust is golden brown.