Preheat oven to 400 degrees.
Remove the meat from the bones of the rotisserie chicken and cut into bite-size pieces.
In a small pan cover potatoes and carrots with water and boil until almost tender. Drain.
Take pie crusts out of the refrigerator to allow to come to room temperature.
Mix chicken, potatoes, carrots, peas, and onion in a mixing bowl; set aside.
In a large pot, add soup, milk, salt, black pepper, and sugar. Mix well and simmer. Add chicken and vegetables to the sauce and simmer until warm, stirring often.
Scoop mixture into individual pie pans, careful not to overfill.
Roll out individual pie crust until large enough to cut 2-6 1/2 inch pie crusts. Continue until you have 6 pie crusts.
Moisten edges of the pastry and cover each tin pressing edges to the rim. With a knife gently cut a slit into the pie dough, so steam will escape. Brush tops with heavy cream.
Bake on the middle oven rack for about 30-40 minutes or until pastry is cooked through and golden brown (if crusts brown too quickly, loosely cover with foil).