Directions:

1. Preheat oven to 425˚F. Heat half of the oil in large skillet set over medium-high heat; cook chicken, and half of the salt and pepper for 5 to 8 minutes or until browned and cooked through. Transfer to plate.
    
2. Heat remaining oil in skillet; cook mushrooms, onion, celery, carrot, garlic, thyme, and remaining salt and pepper for 5 to 8 minutes or until veggies are tender. Let cool completely.
    
3. Toss together chicken, veggies and Supreme Cheddar Sauce. Spoon into four greased 1 1/2-cup ramekins.
    
4. Beat egg with 1 tbsp water; set aside. Place puff pastry sheet on lightly floured surface. Using 4-inch round cookie cutter, cut out 4 rounds of pastry. Top each pot pie with pastry round; brush pastry with egg wash. Cut steam vent in center of each pie.
    
5. Bake for 15 to 20 minutes or until pastry is golden brown and filling is bubbling