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.
You can use any type of chicken you want. I usually use a rotisserie chicken.