Individual Chicken and Vegetable Pot Pies

For crust:Prepare according to recipe instructions. Find recipe here: All Butter Pie Crust: Perfect Pie Crust Recipe

Heat 2 tablespoons oil in large skillet over medium heat.

Add onion and garlic; cook until soft, about 6 minutes.

Add mushrooms, carrots, peppers, and celery; saut for about 4 minutes.

Add to bowl with chicken; mix in green onion, sun-dried tomatoes, rosemary, and pepper.

Add butter to a large saucepan and melt over medium hit.

Whisk in flour for two minutes.

Add flour; whisk 2 minutes. Gradually whisk in chicken broth and then milk. Stir in chicken base. Bring the mixture to a boil and season to taste with salt and pepper. Stir into chicken and vegetable mixture.If using the Breville Pie Maker, prepare the pot pies according the manufacturer's instructions. I added about 1/3 - 1/2 cup filling per pie.Alternatively, divide the dough into 6 equal pieces.

Roll out pieces to 7 inch circles on a floured surface. Divide the filling between 6 two cup ramekins. Cover each ramekin with 1 dough circle, pressing the overhang to the sides of the dish to adhere. Cover and chill. Pies may be assembled 1 day in advance.

Heat the oven to 350F.

Brush the tops of each pie with egg glaze (beat 1 egg with 1 teaspoon milk); poke 3 slits with a knife in the tops so steam can escape.

Bake until the pies are golden and the filling is hot and bubbly. Approximately 45 minutes.