Preheat oven to 375 °

Cook the chicken by boiling or sauteing and cut into bite-sized pieces when cool enough.

Place potatoes into a pot and cover with cold water. Heat to boiling and simmer about 15-20 minutes. Drain and set aside.

In a very large skillet or dutch oven, melt ¼ cup butter over medium low heat.

Add carrots, celery, corn, string beans, onion, salt, pepper, and garlic powder over medium heat until onions are clear.

Add remaining butter and flour and stir while heating until all lumps are gone.

Add chicken broth and milk. Simmer about 5 minutes or until mixture thickens.

Prepare crust by mixing baking mix, butter and buttermilk in a small bowl until well blended.

Now you are ready to build the pies.

Grease the crock-bowls or ramekins with butter

Spoon about ¼ cup of cooked potatoes in each one.

Spoon the vegetable-broth mixture over the potatoes, leaving about ½ inch from top for crust batter

Pour crust batter over each pot.

Place pots on a baking sheet.

Bake in oven 45-50 minutes.

Let cool before serving as pies will be bubbling hot.