Preheat your oven to 425°F (220°C).

In a saucepan, combine the cubed chicken, chopped carrots, potatoes, and green beans with enough chicken broth to cover. Bring to a boil and simmer for about 15 minutes.

Melt the butter in the same saucepan and sauté the chopped onions until soft. Stir in the flour, salt, pepper, and any spices.

Gradually whisk in the chicken broth and milk until smooth and simmer for 5–7 minutes until thick.

In a bowl, fold the drained chicken and vegetables into the creamy sauce.

Roll out the pie dough and cut into rounds to fit into the muffin tin.

Fill each crust with the chicken mixture and top with additional dough, sealing edges by crimping.

Brush tops with egg wash, make slits for steam, and bake for about 30 minutes until golden brown.