Heatproof ramekins or individual miniature foil pie pans
In a heavy bottomed sauce pan, heat the butter over medium low heat until melted. Stir in the flour and cook over low heat until the flour smells toasty and looks like wet sand, about 1 minute. Slowly pour in the milk, ¼ cup at a time, whisking vigorously, until totally combined. Let the mixture cook over medium low heat until creamy and thickened, about 3-5 minutes. Stir in the Louisiana Champion Chicken Seasoning.
To the creamy sauce, add the bag of frozen vegetables and cooked chicken and stir until everything is coated. Divide the chicken filling evenly between the four ramekins or mini pie pans.
Lay the thawed puff pastry sheet out flat, and using a ramekin and sharp knife, trace the outline of the ramekin in the pastry and cut out a circle that is slightly larger than the base of the ramekin. Cut a small X in the center of the pastry circle, then place on top of your pot pie and tuck the edges into the ramekin. Repeat for the remaining pot pies.
Preheat your Louisiana Grill to 400F. In a small bowl, beat together the egg and water until completely combined. With your pastry brush, brush the egg mixture over the tops of the puff pastry. Grill your pot pies for 20-30 minutes, or until the pastry is puffed and a deep golden brown. Serve immediately and enjoy!