Dice the carrots, onion, potatoes and celery.
In a large saucepan, add the chicken stock, diced vegetables, frozen peas and spices. Cook until the veggies are tender.
Create a slurry with the milk and the flour. Add slurry to the broth and vegetables. Stir constantly.
Add the diced chicken to the pot pie mixture. Stir and heat through.
Add pot pie mixture to oven safe bowls.
Cover each bowl with puff pastry dough. Egg wash the top of the dough.
Bake for 20 minutes at 350 degrees or until the dough has puffed and is golden brown.