n 1. Defrost the puff pastry as per the package directions.nn 2. Heat a wide pan on medium heat, add oil.nn 3. Add the chicken pieces, little salt and pepper and fry till all the water from chicken evaporatesnn 4. Now add the chopped onions, garlic, carrots, green beans, zucchini and yellow squash. Add redchilli powder, salt and  pepper and saute all the vegetables well.nn 5. Now add the chicken stock or water and bring  to a boil. Simmer and allow it to boil for 5 mins.nn 6. Mix 3 tablespoons of water in 1 tablespoon of corn starch and add it to the above mixture to thicken it up.nn 7. Add the bay leaf, green peas and milk or cream to the boiling mixture.nn 8. once the desired consistency of the mixture has reached, add chopped parsley and turn off the stove. nn 9. Place one sheet of puff pastry on a floured  surface. Gently roll out the dough to about 1/8 inch thickness. nn 10. Place your large casserole/ individual ramekins upside down on the pastry. Cut the pastry around the casserole making sure you have about ½ inch extra around the casserole. This will give your pastry to press down around the rim  when you are assembling the pot pies.nn 11. Ladle the chicken pot pie filling into a large casserole or individual ramekins, to about ½ to ¾ inch from the top. Set aside.nn 12. In a small bowl beat 1 egg with 1 tablespoon water. Using a pastry brush, brush the egg mixture around the rim (so the pastry will adhere to it).nn 13.Place one pastry cut-out on casserole or ramekins pressing down on the dough that is hanging over the rim.nn 14. Brush the egg mixture over the pastry.nn 15. Using a sharp knife, make  little slits (2- 3) in the pastry for the steam to escape while baking.nn 16. Bake in pre-heated 400 degree F oven for 20 to 25 minutes.nn 17. Serve hot.nn  nn Note: If you want the sauce to be thicker add little more corn starch.n