| Frozen Puff Pastry Dough, Thawed | 1 sheet |
| Unsalted Butter | 2 tsp |
| Large Egg, Beaten | 1 |
| Olive Oil | 2 tsp |
| Heavy Cream | 2 cup |
| Shredded Leftover Chicken | 2 cup |
| Peas, Carrots And Potatoes | 2 cup |
| Basil | 1 tbsp |
| Salt | 1/2 tsp |
| Pepper | 1/4 tsp |
| Sage | 1/4 tsp |
| All-Purpose Flour | 3 tbsp |
Preheat oven to 425°. Then heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute.
Add the cream in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened.
Stir in all other ingredients except pastry and egg.
Spoon mixture into ovenproof bowls. (ramekin)
Top bowls with pastry, pressing against the outside edge of the bowls to seal. Brush with egg.
Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.