Directions:

• 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.