1eggoptional to coat the crusts- it helps them brown nicely
Heat oven to 350 degrees. Place six 1 cup ramekins (or one deep dish pie plate) on a small baking sheet.
Cook bacon in a large, deep skillet over medium-high heat until crisp; remove to a towel lined plate to drain.
Add chicken pieces to bacon drippings and cook until browned no longer pink, 5-7 minutes. Add onions and garlic and cook another couple minutes until onion is softened.
Stir in cabbage and red pepper, stirring and cooking for another 3-4 minutes. Sprinkle vegetables with flour* and mix well.
Slowly pour in the milk, add the Dijon and seasonings and cook over med-high heat until thickened. Remove from heat and stir in reserved bacon.
Divide filling between ramekins (or spoon into pie plate).
Mix flour and salt in a medium bowl.
Stir together oil and milk and pour over flour, stirring with a wooden spoon until mixed completely.
Shape/flatten dough into an oval and divide into 6 even pieces for ramekins. Shape each piece on a cutting board with your hands to fit the ramekin opening, use a spatula to transfer to ramekin, flipping dough onto filling top. (For single pie, press all the dough out onto a piece of parchment, flatten and shape to fit, then flip onto filling, peeling parchment off.)
Brush crust tops with beaten egg wash, if desired for browning.
Bake for 30-35 minutes until the crust is golden brown.
*To substitute cornstarch instead, use only 2 tablespoons. To use it in the recipe, mix it into cold milk first and then pour slowly into the hot vegetables, instead of sprinkling it like the flour (it will get lumpy in the hot vegetables if you do).**You can use unbleached or regular all-purpose, if you prefer, but if you use regular whole wheat (instead of pastry) the dough will be tougher and heavier.