In a saucepan, sauté the onion and garlic in the butter for about 2 minutes on medium heat. Add the flour and cook for 2 minutes while stirring. Add the broth and bring to a boil, whisking constantly. Add the chicken, vegetables and herbs. Season with salt and pepper. Spoon the sauce into eight 125 ml (1/2 cup) ramekins. Set aside.
On a lightly floured work surface, roll the dough into a 40 x 20-cm (16 x 8-inch) rectangle. With a round cookie cutter, the same diameter as the ramekins, cut 8 circles in the dough and place on the sauce. At this point, wrap individually and freeze the pot pies.
In a bowl, combine the egg and milk. Brush the frozen pies and cook for about 40 minutes in a 190 ° C (375 ° F) preheated oven.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.