• Before you begin, make sure you take out 2 sheets frozen puff pastry and allow it to thaw at room temperature.

For the chicken:

• Preheat oven to 350F degrees
• Place 2 large chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season both sides with salt and pepper, to taste. Cook chicken for about 45 minutes on the middle rack (or until the internal temperature reaches 165F degrees).
• Once the chicken is finished cooking, allow it to cool then cut it into bite size pieces. Set aside cooked chicken until you're ready to make the filling.

For the filling:

• In a large saucepan, melt 1/3 cup salted butter on medium heat. Add in 2/3 cup all purpose flour, stirring until the consistency of peanut butter.
• Slowly add in 2 cups whole milk and keep stirring (it will be lumpy).
• Then pour in 2 cups chicken stock and add in 1/2 small yellow onion, finely chopped and 1 Tablespoon minced garlic. It helps at this point to use a whisk to break up any lumps.
• You'll need to turn the heat up to high to get the mixture to boiling. This process helps to thicken the mixture. If it gets too thick, just add in a bit more chicken stock. You will need to regularly whisk so it doesn't clump up as it thickens.
• Once thickened, turn heat down and add in 2 cups frozen peas and carrots and the cooked, cubed chicken you set aside earlier.
• Give it all a good stir then do a taste test and see if you need to add any more salt or pepper.

For the crust:

• Throw a little flour on the counter. Open up the puff pastry. It should be pliable and easy to work with at this point. If not, try to open it up and give it a few more minutes to thaw. Pinch the seams together so you have a nice, smooth pastry.
• Using a rolling pin, roll out the dough lightly to smooth the seams and give yourself just a bit more room to work with. You don't want to roll it out too thin.
• Place your ramekins or oven safe bowls upside down on the pastry.
• With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl. Continue until you have 6 puff pastry tops.

To assemble:

• Preheat oven to 350F degrees.
• Fill all your bowls/ramekins with the filling (taking care not to overfill) and place them on a baking sheet.
• In a small bowl, whisk together 1 large egg and 1 Tablespoon water.
• Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins. Place pre-cut puff pastry circles on top of ramekins.
• With a brush, lightly coat the puff pastry with egg wash.
• Pop them in the oven and bake on the middle rack for about 18-22 minutes or until crust is golden brown.