Steps:
- 1. Bring 1 cup broth to a boil, add carrots and rosemary, boil 4 minutes.
- 2. Drain, reserving liquid and discard rosemary.
- 3. Blanch snap peas, drain, rinse under cold water, add to carrots.
- 4. Cut a small \"X\" in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
- 5. Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes.
- 6. Add reserved carrot liquid and enough broth to equal 2 cups. Cook, whisking, until thickened.
- 7. Add a sprig of rosemary, cover, set aside to cool.
- 8. Lightly butter 4 - 1 1/2 cup ramekins.
- 9. Place a portion of chicken in each, followed by a portion of the vegetables.
- 10. Pour the thickened sauce over each mixture.
- 11. Cover ramekins and place in refrigerator.
- 12. On a cool, floured surface, roll out pastry to form a 1/4\" thick rectangle.
- 13. Cut into 4 rectangles.
- 14. Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
- 15. Drape pastry over top and seal edges.
- 16. Trim any excess dough and chill in freezer for 20 minutes.
- 17. Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.
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