Preheat the oven to 200 degrees
Place an oven tray in at the same time to heat up (prevents soggy bottoms)
Grease pie tins and line with pastry
Rest in the fridge for 20 minutes while you complete the next step
Sauté onions and carrots till softened
Add mushorroms and cook for 2 minutes
Mix through herbs and shredded Chicken
Transfer filling to a bowl and set aside while you make the sauce
Melt the butter and add flour, mix well and lightly cook
Add a splash of milk to loosen into a paste and then continue to add milk slowly until you have poured all the milk in and have created a smooth thick sauce
Stir through the grated cheese and nutmeg
Add Chicken mix to the sauce and stir to comine
Season with Salt and Pepper if needed
Spoon even amounts of filling into pie tins
Brush edges with egg wash or milk
Place flaky pastry on tops on and crimp edges lightly together
Brush the flaky pastry tops with egg wash
Bake for 40 minutes or until golden brown
