Let pie crust pouch stand at room temperature for 15 to 20 minutes.
Heat oven to 400°F. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet.
Invert two 10-oz. ovenproof bowls or custard cups over crust. With sharp knife, cut round 1/2 inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust, cut desired shapes with cookie cutter or sharp knife.
Melt margarine in small saucepan over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly.
Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills.
Bake at 400°F. for 20 to 30 minutes or until crust is golden brown.