Loaded Chicken-Bacon Pot Pie

Delicious baked chicken and puff pastry for quick cooking; bacon, white wine and mustard add a savory flavor to the sauce and vegetables.
Preheat the oven to 400 degrees. Bake the bacon in a roasting pan over medium heat for 8-10 minutes or until crisp. Dry on paper towels, leaving 3 tablespoons of the filling.Add the onion to the hot filling and simmer for 3 minutes. Add the garlic and the next 2 ingredients; simmer for 4-5 minutes or until the carrots are crisp and tender. Remove from the heat and add the wine. Return to the heat; cook for 2 minutes. Sprinkle with flour; cook, stirring constantly, for 3 minutes. Pour in the broth and bring to a boil. Cook, whisking constantly, for 2-3 minutes or until thickened. Add the cream and the following 4 ingredients.Remove from the heat and add the chicken, peas and bacon. Spoon the mixture into a lightly greased 11-inch x 7-inch baking dish. Spread the dough on top of the hot filling, pressing down on the edges to seal and trim off any excess. (If necessary, use scraps to cover the remaining filling). Whisk together the egg and 1 tablespoon of water. Brush the dough.Bake at 400 ° C on the bottom rack of the oven for 35-40 minutes or until golden brown and bubbles form. Allow to infuse for 15 minutes before serving.Note: You can also cook them in 6-ounce (12-ounce) tins. Cut the dough into small circles; place on the molds after filling. Bake as directed.