Ingredients

• 5 applewood-smoked bacon slices
• 1 1/2 cups chopped onion
• 12 ounces peeled whole baby carrots (about 2 1/2 cups)
• 1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
• 4 teaspoons chopped fresh marjoram
• 1 3/4 cups low-salt chicken broth
• 2/3 cup plus 1 tablespoon crème fraîche
• 3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Instructions

1. Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
2. Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.