Roll the dough on a floured surface and divide into 6 small tart pans.
In a large skillet, heat oil and sauté the chicken.
Add the shallot, leeks and stir for a few minutes.
Add the green peas and broccoli. Season with pepper and keep cooking on low heat for 6 minutes.
Meanwhile, in a saucepan, mix the milk with béchamel sauce and bring to a boil until thick.
Pour the béchamel sauce on top of the chicken-vegetable mixture and mix well.
Divide this mixture into equal parts and place in the tart molds.
Bake in pre-heated oven for 35 minutes at 180ºC until golden brown.
Serve with a green salad.