In a large heavy saucepan, bring chicken broth to a boil over high heat. Add potato, carrots, onions, rosemary, TABASCO® Sauce and salt. Reduce heat to medium; cover and simmer 8 to 10 minutes or until vegetables are tender. Add bell pepper and peas; boil 30 seconds, just until peas turn bright green. Drain vegetables through a colander suspended over a bowl to catch chicken broth; set aside.
Melt butter in a medium 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 soufflé dishes. Top chicken with vegetables; spoon sauce into ramekins.
Preheat oven to 475°F. Unfold pastry on a floured surface according to package directions and cut into four rectangles. Brush outside rims of ramekins with some of beaten egg mixture. Place a pastry rectangle over each ramekin and press firmly around edge to seal. Trim dough to make neat edges. Brush tops with beaten egg mixture.
Put ramekins on a baking sheet and bake 10 to 12 minutes or until pastry is puffed and well browned. Serve at once.
Makes 4 servings.