Chicken Pot Pie

Preheat oven to 375°F.

Place 1 tablespoon vegetable oil into a baking pan spread it around. In a small bowl combine cayenne, garlic powder, thyme and salt. Coat chicken breasts in the spice mixture and put them in the baking dish. Loosely cover dish with foil and bake for 20-25 minutes or until done. Remove from the oven and allow chicken to cool. When cooled, shred or cut chicken into bite size pieces. Set aside.

In a large deep skillet on medium-high, heat the remaining tablespoon vegetable oil. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions and vegetables have softened, about 2-3 minutes. Stir in garlic and cayenne.

Reduce heat to medium. Add the butter and melt it. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth, milk and cream. Bring to a simmer, stirring until the sauce thickens, about 3 minutes. Add pepper and salt. Remove the skillet from the heat and sprinkle in peas and reserved chicken.

Unfold thawed pastry sheet and gently roll it out with a rolling pin.

Cut the sheet into four squares or circles that are large enough to cover the tops of four oven-safe ramekins or bowls.

Divide the chicken mixture equally among the four bowls. Place a pastry square over the top of each bowl, pressing down around the rim to secure.

Brush the pastry with the beaten egg. Cut a small X on top of each pastry top with a knife to vent. Put the bowls on a baking sheet and place in oven.

Bake for 20-25 minutes or until the pastry puff is a uniform golden brown and completely done.

Allow to rest a few minutes before serving.