Fry chicken until cooked through, about 5 minutes per side. Let cool and chop into small pieces.
Melt butter over medium heat. Stir in flour, onion, and garlic. Season with salt and pepper.
Stir in broth, cream, and milk. Let boil, stirring, for one minute. Stir in chicken. Reduce heat to medium-low and simmer until sauce thickens.
Heat oven to 225C (450F). Roll pie crust dough into a muffin pan or mini cast iron pots. Sprinkle shredded cheese at the bottom and fill with chicken mixture. Cover with pie crust and prick with a fork to let out steam.
Bake for 30 minutes or until golden brown.
