Instructions: In large heavy saucepan, bring chicken broth to a boil over high heat. Add potato, carrots, pearl onions, rosemary, Tabasco pepper sauce and salt. Reduce heat to medium; cover and simmer 8 to 10 minutes, until vegetables are tender. Add bell pepper and sugar-snap peas; boil 30 seconds; just until peas turn bright green. Drain vegetables through colander suspended over bowl to catch chicken broth; set aside.

Melt butter in saucepan over low heat. Stir in flour and cook 3 to 4 minutes stirring constantly. Pour in 2 cups of reserved chicken broth and whisk until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring frequently, until thickened and bubbly.

Put chicken strips in bottoms of four lightly buttered ramekins or souffle dishes. Top chicken with vegetables. Spoon sauce into ramekins.

Heat oven to 475 degrees.

Defrost pastry and unfold on floured surface according to package directions. Cut pastry into four rectangles. Brush outside rims of ramekins with some of beaten egg mixture. Place pastry rectangle over each ramekin and press firmly around edges to seal. Trim dough to make neat edge. Brush tops with beaten egg mixture.

Put ramekins on baking sheet and bake 10 to 12 minutes, until pastry is puffed and well browned. Serve at once.

This recipe yields 4 servings.

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