Individual Chicken Pot Pies

1 cup peeled, cubed butternut squash
1 cup finely chopped yellow onion
1 cup finely chopped carrots
1 cup petite diced unpeeled red potatoes
1 pkg mushrooms, finely chopped
1 red pepper, finely chopped
2-3 tsp minced garlic
2 Tbsp olive oil
1 tsp salt
1/4 tsp black pepper
2 cups torn rotisserie chicken
2 (12oz) jars classic chicken gravy
2-3 tsp thyme
1 (17oz) package frozen puff pastry sheets, thawed
2 tsp snipped fresh parsley
2 tsp snipped fresh rosemary

In a cake pan, combine vegetables. Toss with olive oil garlic, salt and pepper. Bake at 425 until tender (25-30 minutes) stirring occasionally. In a large bowl, toss roasted vegetables with chicken, gravy and thyme. Spoon 1-2 cups filling into individual oven-safe bowls. Remove pastry sheets from package and lay flat on floured surface. Sprinkle each sheet with 1 tsp parsley, thyme and rosemary. Roll sheets to 1/8 inch thickness. cut circles from each sheet 1-2 inches larger than top of oven safe bowls. Arrange each pastry circkl over prepared bowls crimping edge of pastry around side of bowl. Be certain the pastry does not touch the filling or it will not puff. Place prepared bowls on baking sheet and bake at 400 25-30 minutes or until golden brown and puffed. Let stand 5-10 minutes before serving. You may want to pierce the crust to release steam and allow filling to cool slightly before serving.
Yield: 4-6 potpies depending on size of bowls.