Refer to the basic chicken pot pie recipe here. Filling is the same. Make pastry for a 2-crust pie.
Grease a muffin pan WELL and freeze the filling in even portions. I got 12 portions out of this recipe. Freeze a few hours. Meanwhile, make and chill the pastry.
Divide pie pastry "not quite in half." Roll the larger half a little thick and cut out 12 circles. Roll each one to make it a little bigger. These are the bottom crusts. Then roll the rest of the pastry and cut into 12 circles. I used the Pampered Chef sandwich-sealer thingy to cut the circles.
Put the frozen filling on the bottom crusts. Add top crusts and crimp. Place in WELL-GREASED (and floured) muffin pan.
If baking from this point, bake at 350 for about 35 minutes.
Next time I will brush the pie crust top with milk to make it more golden-brown.
I am not kidding about the notes to grease the muffin pan well. Let's just say I learned this the hard way.