INGREDIENTS (Makes 4 servings):
Preheat oven to 450Â°F. Cook bacon in heavy large frying pan over medium heat until crisp. Drain on paper towels and chop it. Add onion to fat in the pan; sautÃ© until tender and golden, about 8 minutes. Add the next 3 ingredients, stir for 1 minute then the broth. Bring to boil over high heat and reduce heat to medium/high, continue boiling until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup fresh cream, chicken and bacon and bring to a simmer. Season with pepper and divide among four 2-cup soufflÃ© dishes.
Unfold puff pastry onto work surface, roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflÃ© dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon of fresh cream. Cut small X in centre of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
If you prefer, you can make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, and then fold down the edges onto the rim. Baking time will still be about 22 minutes.