• Preheat your oven to 425° F. Prepare a 12-cup muffin tin with non-stick cooking spray.

Pot Pie Filling

• In a medium saucepan over medium-high heat, combine the diced chicken, vegetables, water and bouillon; Stir to combine. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the chicken is cooked through.
• Remove from the heat. Place a fine mesh sieve over a bowl and strain out the chicken and vegetables, reserving the broth.
• Rinse out the saucepan and return it to the stovetop.
• Using that same saucepan, melt the butter over medium heat. Add the flour, and whisk to combine. Cook for about 2 minutes (to cook out the floury taste).

  Add the salt, pepper, milk and reserved chicken broth. Cook for 4-5 minutes, whisking occasionally, until the sauce thickens.
• Remove the pan from the heat, add the cheese, and stir to combine. Once the cheese melts, add the strained vegetables. Stir to combine and set aside.

Assembly

• Lightly dust a large cutting or pastry board with flour. Unroll one pie crust onto the floured surface ,leaving the other in the fridge until you are ready for it.
• Using a 4-inch round cookie cutter, cut out four pieces of dough, edge to edge. Using the 3-inch round cookie cutter, cut out another four pieces of dough, edge to edge. Repeat with the second pie crust.
• Press the large rounds of dough into the bottom of the prepared muffin pan wells. Use a spoon to divide the sauce evenly into the large rounds. Cover each with a small round and use a fork to crimp the edges together.
• Use the tip of a sharp knife to cut slits in the top of the pasty so steam can escape.
• Bake in the preheated oven for 22-25 minutes, or until crusts are golden brown.
• Remove from the oven and let the mini pot pies cool in the pan for 10-15 minutes before serving. Enjoy!