Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Mix Filling: In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, salt, pepper, and herbs. Stir until evenly coated.
Prepare Crusts: Roll out your pie dough and cut 3-inch circles. Press one dough circle into each muffin cup, forming a small shell.
Add Filling: Spoon about 2 tablespoons of filling into each muffin cup.
Top and Seal: Cover with smaller dough circles or lattice strips if desired. Pinch the edges to seal and brush the tops with egg wash.
Bake: Place in the oven and bake for 20–25 minutes, or until the tops are golden brown and flaky. Cool & Serve:Let the pies cool in the pan for about 5 minutes before removing. Serve warm with a green salad or roasted veggies.
