Preheat oven to 400°F and adjust rack to middle position.
Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tbsp olive oil in large Dutch oven until just smoking. Cook chicken until browned.
Add broth and bring to a boil. Cover and simmer until chicken is cooked through, 6-8 minutes.
Transfer chicken to plate. Strain broth into bowl, set aside.
Heat 1 tbsp olive oil in now empty Dutch oven and add pancetta, onion, celery and garlic and cook until lightly browned.
Add reserved broth, can of cream of celery, heavy whipping cream and 5 oz TRF Pesto Aioli. Whisk until combined and bring to a boil. Lower to medium heat and let simmer until thickened to a chowder consistency.
Meanwhile, shred chicken into bite-sized pieces.
Add chicken, frozen peas and carrots, lemon juice and parsley to mixture and season with salt and pepper to taste.
Unwrap pie crusts, lightly brush pie pan with 2 tablespoons of olive oil to grease the pan to prevent the crust from sticking. Unroll one crust onto the pan.
Add chicken mixture into the pan then place remaining pie crust on top.
Stick the two crusts together using 1 of the beaten eggs. Use a fork or your fingers to crimp edges. Using paring knife, make 3 steam vents on top of the crust.
Brush crust with remaining beaten egg and bake until crust is golden brown, about 35 minutes. Let pot pie rest 10 minutes before serving.