Creamy macaroni and cheese combined with chicken and vegetables, baked under flaky puff pastry.

1 sheet puff pastry, thawed

1 large egg, beaten with 1 tablespoon water

4 tablespoons butter

8 ounces cooked chicken breast, diced

1/2 cup onion, diced

1 cup carrots, sliced

8 ounces button mushrooms, sliced

2 tablespoons garlic, minced

1/2 cup celery, diced

4 tablespoons all-purpose flour

Salt and black pepper, to taste

3 cups whole milk

3 cups cooked macaroni

12 ounces cheddar cheese, shredded

1/4 teaspoon ground mustard

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1. Preheat oven to 400°F and grease six ramekins.

2. Roll out puff pastry and cut into rounds.

3. Cook butter, chicken, vegetables, salt, and pepper until softened.

4. Stir in flour and cook briefly.

5. Add milk and cook until thickened.

6. Stir in cheese and mustard until smooth.

7. Fold in macaroni.

8. Fill ramekins and top with pastry.

9. Brush with egg wash and cut a slit.

10. Bake until golden and puffed.

Let pies cool slightly before serving to allow the filling to set.