3 applewood-smoked bacon slices
¾ cup chopped yellow onion
6 ounces peeled whole baby carrots (about 1¼ cups)
5 ounces trimmed haricots verts or other slender green beans, halved crosswise
1½ teaspoons dried marjoram leaves
¾ cup plus 2 tablespoons low-salt chicken broth
⅓ cup crème fraîche, plus 1½ teaspoons for topping
1½ cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
Half sheet frozen puff pastry, thawed
Heat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels, then chop. 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 medium-high and boil until vegetables are almost tender and some liquid is reduced, about 4 to 5 minutes. Stir in ⅓ cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among two 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out into rectangle large enough to cover both soufflé dishes. Cut into 2 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1½ teaspoons 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 18 minutes.