Preheat your oven to 425°F (220°C). Gather your muffin tin and prepare your ingredients.

In a medium saucepan, combine chicken, carrots, potatoes, and green beans. Pour in chicken broth, bring to a boil and cook for about 15 minutes until veggies are tender.

In another skillet, melt butter, add onions, and sauté until translucent. Add flour, salt, and pepper, stirring to create a roux. Whisk in chicken broth and milk until sauce thickens, about 5–7 minutes.

Combine the thick sauce with the chicken and vegetable mixture, stirring well. Adjust consistency by adding broth or milk if necessary.

Roll out pie dough, cut circles for muffin tins, leaving a slight overhang.

Line the muffin tin cups with dough, fill with chicken mixture, ensuring not to overfill.

Cut additional dough circles for the top crusts and seal the edges. Optionally brush tops with egg wash for a golden finish.

Bake in the preheated oven for approximately 30 minutes until tops are golden brown and filling bubbles slightly. Let cool before serving.