Start by shredding the chicken breast. Chop up a little of the skin and sauté it in a skillet with the olive oil and garlic. Add the onions and cook until soft.

Add the shredded chicken, sage, thyme and frozen vegetables, cooking gently on medium-low until everything is warmed and smelling great.

Stir in the soup and set aside.

Lay out the pie dough and cut each piece into half. If you can find square sheets it's easier, but round ones work fine too.

Spoon 1/4 of the meat and veggie mixture into the center of each piece of dough.

Pull the sides over the filling and press down the edges until they are all sealed.

Lay on a cookie sheet and brush the tops and sides with melted butter.

Bake at 350° for about 15 to 25 minutes, or until the crust is golden brown.

Put on a rack and give the thick edges just one more little brushing of butter.

Allow to cool slightly before serving.