Preheat oven to 400 degrees Fahrenheit.

Cook the chicken until fully cooked.

Dice the carrots and peas, and cook them separately.

Strip the cooked chicken meat from the bones.

Cut the chicken meat into 1-inch pieces.

Place layers of chicken and cooked vegetables in 6 individual 8-ounce casseroles.

In a saucepan over low heat, melt the butter.

Blend in the flour, and cook and stir for 3-4 minutes to create a roux.

Slowly stir in the seasoned chicken stock.

Raise heat slightly and simmer, stirring constantly with a whisk, until the sauce has thickened and is bubbly.

Cover the chicken and vegetables in each casserole with the sauce.

Cover each casserole with a circle of pie pastry.

Bake in the preheated oven for 30 minutes, or until the pies are bubbly and the crust is crisp and slightly browned.