Preheat oven to 425

Break off small pieces of crust and press into the bottom of each jar, until the bottom and sides are lined with dough. Set aside. Roll remaining dough into circles large enough to cover the tops of the jars. Use a knife to cut a vent in the middle. Set aside. (**If you're planning to bake immediately, place the jars and pre-cut tops in the freezer to chill while you prepare the filling)

Melt the butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1-2 minutes)

Add onions and vegetables, and cook until they begin to tenderize.

Stir in flour, salt, and pepper and mix well to coat all the vegetables with flour.

Gradually add the broth and milk, stirring constantly until smooth and thick. Stir in chicken.

Fill each jar with chicken mixture to the brim. Top with pre-cut top crusts. Brush with an egg wash and bake on a baking sheet for 15 minutes. Cover with foil and continue to cook for 15-20 more minutes until golden brown and bubbly.

**To freeze for later, cut the excess off the top crusts and seal jar with lid. Freeze. When ready to cook, thaw for at least one hour. Place in the oven before preheating. Once the oven comes up to temperature, cook as directed.