Easy Creamy Chicken Pot Pie with Puff Pastry and Bacon Recipe

INGREDIENTS
* 1 lb bacon, sliced
* 2 - 3 tablespoons bacon grease
* 1 large onion, finely chopped
* 3 garlic cloves, minced
* 4 medium carrots, diced
* 1 cup frozen peas
* 1/4 cup flour
* 1 teaspoon thyme
* 1/2 teaspoon dried rosemary
* 3 tsp Better Than Bouillon Chicken Bouillon
* 2 cups water
* 1 1/2 cups heavy cream
* 1 teaspoons salt (adjust to taste)
* 3 cups rotisserie chicken, shredded
* 1 sheet frozen puff pastry, thawed and cut into squares
* 1 egg (for egg wash)
Instructions:
Preheat oven to 400°F (200°C).
Cook bacon until crispy; set aside, reserving 2-3 tbsp grease.
Sauté onion in bacon grease until soft, then add garlic and cook 1-2 minutes.
Add carrots and cook until tender (7-10 minutes). Stir in flour and cook 1-2 minutes.
Dissolve bouillon in 2 cups hot water. Slowly whisk into skillet with heavy cream. Simmer until thickened.
Add thyme, rosemary, bacon, chicken, and peas. Season, then remove from heat.
Pour filling into a 9x13 dish. Layer puff pastry squares on top.
Brush with egg wash and bake 30-35 minutes, until golden.
Let cool slightly before serving.