Add the olive oil to a skillet and heat on medium. Add the onions, carrots, corn, and peas to the pan and cook for about 5 minutes or until the onions wilt and the carrots are tender but still crunchy. Pour into a dish and set aside.

Melt the butter in the skillet used for cooking the vegetables. Add the flour, salt, and black pepper. Stir. Cook until the mixture is bubbly and the flour lightly browns.

Add the chicken stock and milk and cook until the sauce thickens and is smooth. Use a whisk to break up any lumps. Stir in the bouillon. Add the vegetables and chicken and stir to mix.

Use a cookie cutter to cut (16) 2 1/2 rounds from the pie crust. Then cut (8) 3-inch rounds.

Place approximately 1 tablespoon of sauce in the bottom of each canning jar. Then add a 2 1/2-inch round to each jar. Fill each jar halfway with sauce. Add another 2 1/2-inch pastry round to each jar. Fill the jars with the sauce again, up to the bottom of the rims. Add the 3-inch rounds to the top of each jar. Cut out mini dough shapes (if desired) to place on top of the crusts for decoration.

Brush each top crust with egg. Bake for 30-35 minutes or until brown on top. Place a sheet of aluminum foil on top of the jars after 20-25 minutes of baking to prevent over-browning.