In a bowl, combine all vegetables and chicken; mix with the cream of chicken soup and seasonings.

The mixture should be thick, but not too thick; if the mixture appears too thick, add very small amount milk to the mixture.

Scoop the mixture into individual pie pans (pans are approximately 4” in diameter). Set aside.

After laying out the pie crust on a clean surface, cut into 4-6 rounds that are large enough to top each pie.

Place one piece of crust over the chicken mixture, crimp, then brush with melted butter.

Bake in a 375 degrees F oven for 15 to 25 minutes or until pies are heated throughout and the crust is golden brown.