Roll out pie crust and cut into twelve, 3 inch circles.
Press each circle into lightly oiled and floured muffin tin.
Cut chicken breast into 12 inch cubes and brown on medium high in skillet with 1/2 tbsp. olive oil.
Remove chicken from pan and add onion and garlic. Sauté until onions are translucent.
Transfer to 4 quart boiler and add sage, parsley and frozen vegetables.
Add with flour, salt and pepper to skillet mixing with scrapings rom chicken and onion sauté. Brown flour mixture on medium high heat with remaining 1/2 tbsp. olive oil.
Slowly add 1 cup chicken broth to make a thick roux.
Add roux to vegetables and chicken in 4 quart boiler.
Slowly add remaining chicken broth and 1 cup water and bring to boil, stirring constantly.
Lower heat to medium and continue cooking for about 20 minutes or until sauce thickens. Mixture should be liquid but not runny.
Once desired consistency is reached remove from heat.
Spoon chicken and vegetables into pie crusts in prepared muffin tins.
Bake in 350° oven until edges of pie crust is golden brown. About 25 minutes.
Garnish with grated parmigiana reggiano before serving.
Pies can be prepared and frozen (unbaked) for up to 1 month. If freezing line muffin tin with metal baking cups before filling and allow filling to completely cool before placing pies in air-tight, freezer safe container.