homemade: individual chicken pot pie

Thought we’d end the week with a yummy dinner I whipped up Monday night after a personal request from the husband. Normally I balk at cooking elaborate meals during the week these days, but was shocked at how quickly this recipe came together, and how good it was. Perhaps one of my favorite pot pies I’ve ever made. 
Certainly a few semi-homemade shortcuts included to ease the workload, but feel free to go wild with making your own crust as well. 
2 sheets puff pastry/pilsbury crescent rolls/etc (or make your own)
6 slices applewood smoked bacon (or whatever you prefer)
1 cup chopped onion
bag of frozen veggies (corn, beans, peas, carrots – or whatever you prefer)
1 tbsp. marjoram
1tsp. thyme
1 tsp. sage
1 tsp. basil
2 tsp. salt
1 tsp. pepper
3 c. roasted chicken pieces
1 cup half and half
1 cup chicken broth
cornstarch to thicken
Shredded cheese of choice (I used a cheddar/monterey jack combo)
Preheat oven to 350 degrees. Coat just the bottom of four ramekins with puff pastry or crescent dough.
Cook approx 5 minutes, just until slightly puffed. Watch closely as you don’t want to cook all the way through (it will continue to cook during the final stage).
Cook bacon over medium heat until crisp. Set aside to cool. Drain 95% of the drippings, leaving the remaining to saute onions until tender. Add veggies and stir for approx 1 minute. Add seasonings. Add broth and bring to a boil. Once boiling, reduce heat to medium high until liquid is reduced. Stir in half and half, chicken and bacon. Bring to a simmer. Use cornstarch to slowly thicken the liquid, a tsp at a time until you reach the desired consistency. Let simmer for 15 minutes to cook through cornstarch.
Raise oven temperature to 400 degrees. 
Fill each ramekin to the top with the pie filling. Sprinkle each filled ramekin with shredded cheese. Top with second layer of puff pastry or crescent dough and seal around edges. Cut small X in the center of crusts. 
Bake until crust is golden brown, approx 22 minutes.