Preheat oven to 400 degrees. Let the pie crusts come to room temperature. Bring broth and bay leaf to a boil, then add the chicken, potato and carrots. Cook 5 minutes or until the carrots are softened but not mushy. Remove the bay leaf and turn off the heat.
In the meantime, cook the onion in butter in a saucepan (at least a quart size) over low heat until the onion is translucent, stirring occasionally. Whisk in the flour until well mixed. Using a slotted spoon or sieve to keep the chicken and vegetable back, carefully pour in a third of the broth and whisk until well mixed. Continue with the next two thirds, whisking after every addition. Then add the half and half, milk, poultry seasoning, salt and pepper. Whisk well, then add the peas. Cook over low heat for a few minutes until the mixture has thickened. Add the chicken and vegetables and adjust seasonings to taste. Ladle into soup bowls.
Turn the pie crust over onto a lightly floured cutting board and pat it flat with your hands. Cut the dough into wide strips. Weave the strips over the tops of the bowls and trim the ends 1/2" below the outside rim. Roll leftover dough in long "snakes" and put around the edges of the pies, pinching the dough around the edges to seal the edges. Crimp with your fingers or a fork. Let some spaces remain between the woven dough for steam to escape. Bake for 20-30 minutes until the filling is bubbly and the crusts are golden brown.
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For vegetarians: substitute 2 cups chopped portabello mushrooms for the chicken and substitute vegetable broth for the chicken stock. Rather than cooking the mushrooms in the stock, cook them in the butter with the onion. Portabellos will give the pies rich flavor, replacing them with button mushrooms will not give the same depth of flavor.