Pick meat from bones and cut into bite size pieces.
Peel and cut potatoes into 1/2" cubes.
Peel and slice carrots into 1/4" slices.
Remove pastry from box and thaw at room temperature.
Boil potatoes and carrots in water until almost tender.
Drain liquid, add frozen peas and set aside.
In a large pot, add soup, milk, and sugar. Mix well and simmer.
Preheat oven to 400.
Add chicken and vegetables to the sauce and simmer until warm, stirring frequently.
Spoon mixture into each pie tin, Do not over fill.
Cut pastry into 6" circles and then roll slightly to make sure crust will overlap rim.
Moisten edges of pastry and cover each tin pressing edges to the rim.
Bake at 400 18 minutes.