In a extra large bowl, combine all ingredients up to the pie crusts. Scoop mixture evenly into 5 unbaked pie crusts. Cover with top pie crust and brush an egg wash over the top. Wrap in plastic wrap and then foil. Label and freeze.

To cook after frozen, bake at 350 until gravy bubbles and pie crust tops are a nice golden brown {about 45 minutes -1 hour}. Cool slightly, serve and remember why comfort food rules.

** I place the pie dish on a cookie sheet and then turn on the oven. That way the pan has time to warm slowly and does not crack.