Preheat oven to 375°F.

Spray individual ramekins with cooking spray, and line up on a rimmed baking sheet.

In a large bowl, toss together potato slices, 1 tablespoon olive oil, and 1/4 teaspoon salt.

Layer potato slices in the bottom of each ramekin to cover, then line potatoes around the sides of each ramekin.

Heat 1 tablespoon olive oil on medium heat. Add ground chicken, and cook until done, breaking up the chicken as needed with a spoon. Transfer chicken to bowl.

Heat 1 more tablespoon oil over medium heat, then add onion, celery, and carrots and cook until softened. Add garlic, cook about two minutes more; add spices, and sauté for one minute. Add cornstarch, chicken stock and soy milk and whisk constantly until sauce is thickened and no large clumps of cornstarch remain.

Stir cooked chicken into sauce, then portion out all of the pie mixture among ramekins. Top with additional potato slices to cover.

Bake for 30 minutes; then brush tops of pies with additional oil per taste. Bake 10 minutes more, then sprinkle with chopped rosemary.