Directions

Crust:
Cut each sheet of frozen puff pastry into 1 strips, 8 inches long.  On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.  Beat egg and brush onto each lattice square.  Bake at 350 degrees for 5 minutes.  Dough will rise and turn light golden brown.  Set aside until ready to assemble pies.

Filling:
Season chicken breasts with seasoned salt and pepper.  In about 2 tablespoons oil, Sautee chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts).  In a large saucepan melt butter and 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 and chicken.  Remove from heat.  In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares.  Bake at 350 degrees for 5 minutes until bubbly.  Any remaining pie filling may be frozen.