Method:
Preheat oven to 450f. Have ready 4 individual casseroles with 1 1/2 to 2 cup capacity.
Cut circle from the puff pastry to fit the tops of the casseroles. Make two 1-inch slashes in the center of each casserole.
Melt fat or butter in a medium pan and stir in flour. Cook 1 minute. Add broth, whisking initial smooth. Heat to a boil and cook 1 to 2 minutes until thickened. Season with salt and pepper. Add Chicken, peas, and carrot. Divide mixture among the casseroles. Top with a pastry round, tucking the edges in.
Bake 22 to 27 minutes until puffy and golden.
Serve hot.
Download this recipe ChickenPuffPastryPie.pdf