For the filling, boil the chicken in salted water until just cooked
through. Cut up into bite-sized pieces. Boil the potatoes just shy of
fully cooked. In a large skillet melt the butter and cook the onion
until translucent. Add the garlic and cook until fragrant. Add the
flour to make a roux. Add the milk and soup. Use more or less milk as
needed to make a thick sauce. Defrost the veggies in the microwave.
Add the vegetables, potatoes, and chicken to the sauce. Let simmer
while you make the crust.
For the crust, mix the flour and salt in a bowl. Cut in the butter with
a fork until the mixture is similar to course crumbs. Stir in the
water. May need a little more to make the entire mixture come together
into a dough ball. Quickly knead and separate into 4 equal sized dough
balls. Roll out into 5 inch circles.
Pour the filling into 4 oven safe ramekins. Top each with one of the
crust circles. Crimp the dough to the edges of the ramekins. Cut vents
in the middle of each crust. Place ramekins on a baking sheet in case
of any spill over.
Preheat oven to 375 degrees. Bake for 30 minutes or until crust is
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