Preheat oven to 350 degrees
Season the chicken with salt and pepper. Put the chicken in a small oven safe dish with 1/4 inch of water. Bake for 20 minutes then remove from oven, cover and set aside.
Melt the butter in a small saucepan over medium heat. Once melted, add all of the flour at once. Stir constantly until the roux starts bubbling and just starts to darken. DON'T BURN IT.
Lower the heat slightly and add the milk. Stirring constantly. Add the veggies and slowly heat until the milk starts to thicken. Don't let it thicken too much. It will thicken later.
Cut the chicken into bite sized pieces and add to the milk. Lower the heat to a simmer.
Add salt and pepper to taste. I use about 2 tsp of each. Taste the milk until it has the flavor you want.
Cut a pie crust in four pieces. Roll each piece into a ball and then use a rolling pin to roll it into a circle about 1/4 inch larger in diameter than the mini pie tins.
Grease the pie tins with some butter. Press one crust into each pie tin.
Ladle the pie filling into each pie tin. Cover the pies with the other crust pieces and press tightly to seal the pies.
Use a fork to poke a few holes into the top crust and place in the oven for 20 minutes until the crust is golden brown.
Remove from the oven and allow to cool for at least 5 minutes. Serve hot.
