Chicken Pot Pie

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional

Directions
Special equipment: 4 (2-cup) individual baking dishes

Crust:

Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long.

On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.

Brush beaten egg onto each lattice square.

Bake for 5 minutes, or until dough has risen and turned light golden brown.

Set aside until ready to assemble pies.

Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper.

Heat oil in a large skillet over medium-high heat.

Add chicken and saute until cooked through.

Remove from heat and cut into chunks.

Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux.

Slowly add cream and keep stirring.

Add chicken base, garlic, and onion and stir until thickened.

Add peas, carrots, nutmeg, if using, and cut up chicken.

Remove from heat.

Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

Bake for 5 minutes or until bubbly.

Any remaining pie filling may be frozen.