Reddit mentions of Ateco 4952 Round Food Molding Set, 3.5 by 2.1-Inches High, 4-Piece Set Includes 2 Rings, Fitted Press & Transfer Plate

Like these things:

https://www.amazon.com/dp/B004M5MWGY/

You put food in while on a plate -> push it down, then add layers. Then push it out and it's supposed to look "cool"

OK obviously you'll need to adjust to make your little pies since this recipe is for one large one.

First off the chicken.

Easiest, Best Roast Chicken ever?
Get a whole roaster 6-7 lbs. Bake at 500° uncovered for 10 minutes per pound. No more no less. Remove from the oven, tent and let it cool.


Meanwhile on to the rest of the recipe.

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons poultry seasoning

1 3/4 cups chicken broth (this is a good time to use the juices from the roast chicken too)

1/2 cup milk

2 1/2 cups shredded cooked chicken

2 cups mixed vegetables


DIRECTIONS

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Cut pie crusts to fit your small pie tins. An extra large biscuit cutter might do the trick depending on the pie tins. I have some large round molds and desert rings that I had in my restaurant that would work better. LIKE THIS
   
   If you have the patience you could flip your pie tin upside down on the pie crusts and trim around with a knife. But we're talking production here, so faster is easier and better right?
   
   
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
   
   
   
3. Stir in chicken and mixed vegetables. Remove from heat. Allow to cool completely. Spoon chicken mixture into crust-lined pan.Top with second crust; seal edge and flute. Cut slits in several places in top crust.
   
   In your case you'lll want to bake just the bottom crust in the pie tins until they just turn golden brown. About 10-12 minutes. Take them out and allow to cool then fill with your pot pie mixture and top with more round trimmed out pie crust. Seal the edges and freeze.
   
   
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
   
   I left the original directions in case anyone reading this wants to use this recipe to make a regular chicken pot pie. It's so much better than the stuff from the frozen food aisle. We're talking Thomas Keller good.