Preheat your oven to 425°F (220°C).

In a large pot, boil the chicken, carrots, potatoes, and green beans in broth for about 15 minutes. Drain the vegetables, keeping the broth.

Melt butter in a skillet over medium heat and sauté onions until translucent, around 3-5 minutes.

Stir in flour, salt, and pepper to the onions, creating a roux. Gradually add reserved broth and milk, stirring until thickened, about 5-7 minutes.

Mix the chicken and boiled vegetables into the sauce, adjusting the consistency if needed.

Roll out pie crust dough to fit into muffin tins, leaving about a ½ inch overhang.

Spoon the filling into each muffin cup, ensuring they’re well-packed.

Place remaining dough rounds over each filled cup, sealing the edges and cutting slits for steam.

Brush the tops with egg wash and bake for about 30 minutes or until golden brown and bubbling.