Step 1

Preheat oven to 375° F. Place four 6-ounce oven-safe ramekins on a sheet tray lined with parchment or foil.

Step 2

Add bouillon cube to 1 ½ cups warm water and stir to combine; set aside.

Step 3

Melt butter, and sauté onion and garlic in medium nonstick skillet for 2-3 minutes until onion is translucent. Add flour to pan and stir; cook flour 2-3 minutes until light golden color and bubbling. Then add bouillon and evaporated milk and mix to combine. Sauce will thicken. Add chicken and vegetables. Season with salt and pepper and cook 3-4 minutes until vegetables are cooked through. Turn off heat and set aside.

Step 4

Unroll pie crusts on to a sheet of parchment. Cut 4 pieces of pie dough using a round cookie cutter or the lid of a bowl/jar to cover the tops of the ramekins. Be sure to cut a size that has a little extra dough to hang over the sides of the ramekins. Cut a half inch center slit into each circle of dough for venting.

Step 5

Spoon chicken filling into each ramekin to just below the lip. Place dough pieces on top of each ramekin and gently press the overhanging dough into the sides of the ramekins. Brush dough tops with whisked egg for shine.

Step 6

Bake pies for 30-35 minutes until dough is golden and cooked thoroughly. Remove pies from oven and let cool on a cooling rack 10-20 minutes before serving.