ALFREDO CHICKEN POT PIES

I love Alfredo sauce, so this one sounds divine!

INGREDIENTS:
1 sheet frozen puff pastry (from 17.3 oz package), thawed as directed on package
1 Tbl butter or margarine
2 Tbl finely chopped shallots
2 C chopped, cooked chicken
2 C frozen peas and carrots
1 16-oz jar of alfredo pasta sauce
1 tsp dried thyme leaves
1 egg

DIRECTIONS:
1. Heat oven to 400 degrees. Lightly spray 4 10-oz custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 14-inch square. Cut into 4 squares. Lightly press 1 square into bottom and up sides of each custard cup, letting corners hang over sides.
2. In 10 inch skilled, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
3. Spoon mixture into pastry lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or whisk; brush pastry tops with egg.
4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups or remove to plates.