1. Preheat oven to 375º F.
2. Prepare the crust: Sift the flour into a large bowl and add the very cold butter in chunks. Use a pastry cutter or two butter knives to cut the flour and butter together until reduced to pea-sized clumps.
3. Add the egg and stir until large clumps develop. Use your hands to form the dough into a ball. If the dough feels too crumbly, add ice cold water, one tablespoon at a time until a dough forms that will hold together. Form the dough into four equal-sized disks, wrap in plastic wrap, and place in the refrigerator for at least 20 minutes, or until needed.
4. Prepare the filling: Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Add the onion, carrot, celery, and potato and sauté for about 5 minutes.
5. Add the chicken to the skillet, sprinkle with pepper and poultry seasoning, and continue to sauté until the chicken is no longer pink on the outside, about 5 minutes.
6. Add the remaining vegetables and continue to sauté; meanwhile, combine the broth and tapioca in a small bowl. Add the broth and tapioca mixture along with the bouillon cube to the skillet and let simmer until potatoes are tender and the sauce thickens, 3-5 minutes. Taste and season with salt as desired.
7. Assemble pies: Divide the filling equally among four 1.5-cup oven safe ramekins or custard cups.
8. Roll out each one of the crust disks between two pieces of parchment paper until about ¼-inch thick. Place crust over the custard cup and fold over any dough that hangs over the edge onto the crust to create an edge. It’s okay if the dough breaks.
9. Place pies on a baking sheet and bake for 20 minutes, or until the crust is brown on the edges and the filling is bubbling.
10. Let cool for at least 10 minutes before serving.

Source: Lani Jacobs-Banner