Step 1 Preheat oven to 425 .
Place chicken in a pot and cover with water. Simmer for 10-15 minutes.
Step 2 In a large pan heat the olive oil over medium heat. Add the carrots and leeks. Cook for 6-8 minutes then add the mushrooms. Cook about 5 minutes longer. Add the flour, making sure all the vegetables are covered, cook 2 minutes. Add the wine and cook a few minutes until it is reduced. It will be thick!
Step 3 Next add your chicken broth and milk. Cook for 8-10 minutes on medium-low until sauce thickens.
Step 4 Meanwhile, cut your chicken breasts into small pieces.
Add chicken to the vegetable mix, add seasonings. Cook for 5 more minutes.
Step 5 Roll out your pie crust. You can make one large pie, or individual ones. I made individuals. I used a large plastic martini glass to cut my circles because it was the perfect size. If you do this you will need to roll those small circles out a bit to be sure they will fit.
Step 6 Fill the muffins cups or pie pan with the bottom crust in place with the filling. Make sure it's really full. Then, add the top crust and seal the edges and cut small slits in the top.
Step 7 Bake 25-35 minutes (f40-45 minutes for a whole pie) in a 425 oven.