I boiled the chicken breast without the skin on, and once cooked and cooled I roughly cut it into chunks

I didn't make the pastry dough, if you want to use a homemade dough, its best that you work on it now. If you have the option of using a store bought pastry sheet, skip to the next step

To make the filling, melt the butter in a large skillet on medium heat, and then add the onions, carrots and potatoes and cook until the onions are translucent and soft - this should take about 10 mins. Add the flour and cook and stir for a minute. Add the chicken stock, followed by the milk and mix well. You will notice the flour lumps breaking down forming a thick smooth paste. Reduce the heat to low, and simmer for 10mins, stirring often

Finally add the chicken, corn, peas, thyme, parsley, salt and pepper and stir well. Once this is done, spoon this into some ramekins

Dampen the edges of the ramekins - this helps the dough to stick to the ramekin. Cut a circle bigger than the top of each ramekin for the lid. Then seal the edges with your fingers or with your fork. Use a pastry brush to apply an egg wash to each pie. Using a knife cut a 1-inch vent into each individual pie

Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, serve hot!