1.Preheat oven to 425°F. Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
2.Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
3.Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil. Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed.
4.In a small pan add bacon and cooked until soft and slightly crisp. Drain on paper towel lined plate then add to the chicken mixture and mix well. Let filling cool.
5.Lay out puff pastry sheets and use a small 6-inch bowl to cut circles out of it. Place dough circles in a nonstick muffin tin and fill with pot pie mixture. Using remaining puff pastry, cut ⅛-inch strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
6.Bake for 15 minutes, until golden brown. Enjoy!