1. Preheat oven to 400º
2. In a large pot, simmer 2 quarts of salted chicken stock or broth
3. In a saute pan, melt the butter over medium heat and gradually and the flour. Stir, making a roux, until the mixture starts to thicken. Slowly add the roux into the chicken stock, whisking constantly. Bring to a boil, stirring, over medium-high heat until thickened
4. Reduce heat and add chicken, peas, carrots and potatoes. Add poultry seasoning and black pepper and mix well
5. Ladle filling into oven-proof bowls or ramekins, filling about ¾ of the way up. Cover with a puff pastry shell and brush with egg wash (1 egg + 1 tbsp water mixed). Put on a cookie sheet (in case filling spills over). Bake for 10 minutes at 400º (if filling has cooled, baked for 20 minutes at 350º) until top is golden brown and crisp

*Filling will last in the refrigerator for about 7 days

*Chicken Pot Pies freeze well.  Bake pies, let cool, cover and freeze. Thaw in a microwave, then reheat in the oven