Thai Coconut-Chicken Pot Pies

Sauce

• 1/2 cup canned unsweetened coconut milk (not cream of coconut)
• 6 tablespoons dry sherry
• 4 tablespoons Thai fish sauce
• 2 tablespoons hoisin sauce
• 3 teaspoons red curry paste
• 4 teaspoons cornstarch
• 2 teaspoons Asian chile sauce
• 1/3 cup finely chopped fresh mint leaves
• 1/3 cup finely chopped fresh basil leaves

Crust

• 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1 egg white, slightly beaten

Filling

• 2 teaspoons coconut oil
• 2 boneless skinless chicken breasts, cut into 1-inch pieces
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped gingerroot
• 1 red bell pepper, cut into thin slices
• 1 orange bell pepper, cut into thin slices
• 1/2 cup snow pea pods, cut in half