Heat oven to 400°F. Place 4 individual 8-oz ramekins or custard cups on cookie sheet. In medium bowl, mix sauce ingredients; set aside.
Unroll pie crust on work surface. Cut 4 circles from crust, 1 inch bigger around than tops of ramekins. Cut small shapes from scraps as desired for decorating tops of pies; set aside.
In 10-inch skillet or wok, heat coconut oil over medium-high heat. Cook chicken in oil, adding garlic and gingerroot just before chicken is fully cooked. When chicken is no longer pink in center, remove from skillet. Add bell peppers and pea pods to same skillet. Cook and stir 5 minutes. Pour sauce into pan; heat until sauce starts to thicken, 3 to 4 minutes. Stir in chicken.
Divide mixture among ramekins. Cover with pie crust circles and cutouts. Brush with egg white. Bake about 20 minutes or until brown.