Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: This set of mini springform pans works perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.

Using a food processor, add the flour, butter and salt. Pulse several times until a crumbly mixture forms.

Add egg yolk and 2-3 Tbsp of water; pulse until dough comes together in a ball.

Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)

Using a medium saucepan, fill with water and bring to a boil over medium-high heat. Once boiling, add carrots, peas, celery, and corn; boil for 8-10 minutes.

Drain vegetables and place into a large mixing bowl. Add shredded chicken; stir until well combined.

Meanwhile, using a medium skillet, add butter and place over medium heat. Once butter has melted, add onion; saute for 5-6 minutes, stirring occasionally, or until onion is translucent.

Add flour, salt, ground cumin, smoked paprika and pepper to skillet; stir until well combined. Add milk and chicken broth; stir until well combined. Continue cooking over medium heat, stirring constantly, for 4-5 minutes, or until mixture has thickened noticeably.

Transfer mixture into bowl with chicken and vegetables; stir until well combined. Set filling aside.

Preheat oven to 375°F.

Working on a lightly floured surface, roll each piece of dough into an 8” circle. Press one piece of dough into each of the 4 prepared pans.

Divide filling evenly into 4 pans. Fold excess dough over top, but do not seal. Brush tops of dough with the beaten egg.

Bake for 30-35 minutes, or until tops of pies are golden brown.

Let pies cool for 15 minutes before serving.