Remove refrigerated pie crusts and set them out on the counter (leave in their wrappers) to warm to room temperature.
In a large skillet, saute onions and celery in olive oil over medium heat. Cook, occasionally stirring, until onions are soft and translucent (8 to 10 minutes).
In a large mixing bowl whisk together soups, milk, pepper, onion, garlic powders, and dried parsley.
Stir in cooked onion/celery mixture, chicken, frozen peas, and frozen carrots.
Divide soup mixture between 6 foil loaf pan containers.
Unroll one pie crust at a time. Use the lid of each pan (or an unfilled inverted pan) and press an outline into the pie crust. Position the markings so that you can fit two cutouts on each pie crust. Use a knife to trace the outline and cut out “lids” for each pot pie.
Cut two slits in the top center of each crust.
Place a crust on top of each filled pie and seal the crust by pressing it against the sides of the pan.
Wrap in both plastic wrap and aluminum foil and freeze pot pies for up to 3 months.
To bake, preheat the oven to 375°F. Remove plastic wrap, but leave aluminum covering the top of the pot pie.
Bake, covered with aluminum foil, for 45 minutes. Remove the top and bake for another 30 to 40 minutes until the top crust is golden and flaky and the pot pie is bubbly up through the slits in the center of the crust.