Halloween: Individual Chicken Pot Pies with Puff Pastry

Preheat the oven to 400°F (200°C). In a large skillet, cook the chicken until no longer pink. Remove from skillet and set aside. In the same skillet, melt the butter and sauté the onion until translucent. Add the carrots and peas, and cook until slightly tender. Sprinkle flour over the vegetables and stir well. Gradually add the chicken broth, stirring constantly until thickened. Add the cooked chicken, salt, and pepper to the skillet and mix well. Divide the chicken mixture into four individual oven-safe dishes. Roll out the puff pastry sheets and cut them into circles slightly larger than the dishes. Place a puff pastry circle on top of each dish, pressing the edges to seal. Beat the egg and brush it over the puff pastry. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown. Allow the pot pies to rest for 10 minutes before serving.