Mini Chicken Pot Pies with Bacon and Marjoram
['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']
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.
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.
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