Preheat oven to 400°F.

Lay crust in the inside pockets of a greased muffin pan and place in oven.

In a separate pan, saute chunks of chicken and onions. Season to taste.

In another separate pot, boil chopped potatoes.

Once chicken is cooked; add corn, peas and carrots.

Add cooked potatoes to mixture.

Add chicken broth to mixture, stir well to break up potatoes.

Remove muffin pan from oven and insert filling mixture.

Cover mixture with dough, poke holes in top.

Bake for 15 minutes or until crust is brown.

Enjoy!