In a saucepan, whisk together the sauce, flour, seasoning and a dash of salt and pepper until it’s smooth. Add in your vegetables of choice and then bring to a boil, making sure to whisk the sauce so it doesn’t burn. Add in the chicken.
Fill up four 4 inch ramekins with the hot chicken mixture, which exactly uses the sauce up.
Top with your pastry tops.
Place on top of each mini chicken pot pie and press down slightly at the edge.
Bake in the oven for 25-28 minutes, or until the pastry on top is browned and the filling is bubbling up through the vents.