On a floured surface, unroll two pillsbury crusts and cut to line the bottom of four pie tins. (I used the tin lid to trace and cut a circle.
Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion, potatoes and carrots and cook until softened, 8 minutes. Add flour and stir to coat vegetables.
Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas, chicken, and heavy cream. Season with salt and pepper. Portion 1 cup of filling into each prepared pie tin.
On floured surface, unroll 2nd half of dough. Use a cookie cutter to make vent holes. Place dough over dish and fold overhang inward while pinching to crimp edges. Spray with Olive Oil. Place tins on a rimmed baking sheet and bake for 15 minutes. Add eggwash if desired to help with browning and bake for another 10 minutes, until crust is golden brown and filling is bubbling around the edges, Let cool 15 minutes before serving.
Feeling Fancy? Make your own crust! INGREDIENTSFOR THE CRUST
1 1/4 cups all-purpose flour, plus more for work surface
1/2 cup (1 stick) cold butter, cut into small pieces
3 tablespoons ice water
In a food processor, pulse together flour and butter until mixture has a few pea-size pieces of butter remaining. Slowly pulse in 3 tablespoons ice water until dough starts to hold together. (add up to 2 extra tablespoons if dough does not form)
Form dough into a ball, wrap tightly in plastic, and refrigerate until firm, about an hour (or freeze, up to 1 month).
On a floured surface, roll out 1/2 of dough to 1/8 inch thick and line the bottom of pie tin. (I used the tin lid to measure a circle.