Preheat oven to 375 degrees.
In a medium sized pot, melt butter over medium low heat until a mildly browned.
Whisk in flour and continue to cook over heat creating a brown roux (about 7-9 minutes total).
Next add in chopped onion, celery and green pepper and cook until tender.
Add in minced garlic and only cook for 30-60 seconds (do not burn).
Whisk in chicken stock then add in potatoes, carrots, shredded chicken and Johnsonville Andouille Sausage and simmer on low until stew has thickened and ingredients have become tender.
Lastly add in Worcestershire, hot sauce, all seasonings and parsley and lightly stir together. Salt and pepper to taste.
Ladle stew into oven safe ramekins.
Next roll out puff pastry on floured surface.
Cut out puff pastry rounds larger than the size of the ramekins.
Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
Brush the tops of each puff pastry round with egg wash and add two small slits to each pastry.
Bake for 30-35 or until puff pastry has puffed and is golden brown and inside filling is bubbly.
Remove pot pies from oven to cool for 5-10 minutes and enjoy warm.