Preheat oven to 425 degrees

Spray non stick spray in the bottom of pie pan or ramekins. Divide the pie crust and place the crust into 6 ramekins. If you are making a whole pie place one pie crust in 9 inch pie pan.

In medium sauce pan, melt butter over medium heat. Add onion and garlic, cook until tender, about 2 minutes. 

Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat.

Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in chicken and vegetables and remove from heat.

Spoon chicken filling over the crust and place pie crust over the filling.  Flute edges and cut 3 slits on the top layer of the pie crust. If using a pie pan cut slits in several places all over the pie. 

Bake at 425 degrees for 25 - 30 minutes or until the crust is golden brown.