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1
Preheat the oven to 400 F.
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2
Toss the squash with the olive oil and 2 tablespoons of the butter, season with salt and pepper and spread evenly on a rimmed baking sheet.
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3
Place in the oven to bake until tender and golden brown, about 30 minutes.
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4
While the squash is cooking, melt the remaining butter in a large skillet over medium heat and cook the mushrooms and shallot, stirring frequently, about 3 minutes until lightly brown.
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5
Add the flour, and cook, stirring constantly, until lightly brown, about 2 minutes longer.
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6
Slowly whisk in broth and bring to a low boil, stirring constantly.
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7
Add the chicken, sage and cooked squash; season with salt and pepper and stir to mix.
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8
Reduce the heat and simmer about 5 minutes or until thick and creamy.
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9
Remove from the heat and allow to cool.
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10
Meanwhile, flatten the puff pastry on a lightly floured surface, cut into a shape to fit the top of the container you are using (to slightly overlap).
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11
Fill the containers with the chicken filling and place the pastry over the dishes, allowing excess to drape about 1/2- inch over the sides.
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12
Repeat with the remaining cups.
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13
Brush the pastry with egg wash and place in the refrigerator to chill at least 1 hour.
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14
When ready to cook, preheat the oven to 350F.
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15
Place bowls on baking sheets and cut several slits into the tops of the pastry.
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16
Place in the oven to bake 20 to 25 minutes until the pastry has puffed and is golden brown and the filling is warm through.
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17
Allow to cool about 5 minutes before serving, serve warm.
