Special equipment: 4 (2-cup) individual baking dishes
Crust: Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.
Brush beaten egg onto each lattice square.
Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling: Season chicken with seasoned salt and pepper.
Heat oil in a large skillet over medium-high heat.
Add chicken and saute until cooked through.
Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. In a large saucepan, melt butter and then 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, nutmeg, if using, and cut up chicken.
Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
