Muffin Tin Chicken Pot Pies

Ingredients

1 batch of pie crust
1 pound skinless, boneless chicken breast halves – cubed
¾ cup chopped carrots
¾ cup chopped potato
¾ cup fresh green beans cut into 1 or 2 inch pieces.
⅓ cup butter
⅓ cup chopped onion
1/2 cup fresh or frozen corn
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
Other spices to taste (garlic, celery seed etc.)
2 cups of chicken broth
1 to 1½ cups milk

Instructions

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, potatoes, and beans . Add enough chicken broth cover and boil for 15 minutes. Remove from heat, drain (while saving the chicken broth,) stir in corn, and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices . Slowly stir in 1¾ cup chicken broth and 1 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Combine the Chicken mixture and the sauce. If it doesn’t seem saucy enough, slowly add broth and milk one tablespoon and a time until mixture has a nice gravy. (Sorry to be vague here but you really just need to eye ball it. Especially if you are decide to add other veggies.)
To Assemble:
Each 3rd of dough will need to yield 4 dough rounds. (If you need to gather the scraps and re-roll a couple times that’s fine.) Roll each dough circle out until it is big enough to be pressed into the muffin tin with a half inch over hang.
After all the dough is in, add the filling into each tin. Be generous with the filling, you want it to dome on the top
Take the remaining 6 dough circles and one by one lay on top of the filling. Press the top and bottom dough layers together and trim excess.
Using the back of a knife or your finger, pinch the edges of each pie to seal.
Brush the top of each pie with an egg wash, milk or cream. (optional)
Cut a few slits into each pie to release steam when baking.
Bake at 425 for 30 minutes, or until pies are crisp on top and golden brown.