Measurements

• 1 cup 1
• 2 tablespoons Butter
• 1 cup Carrots
• 2 Chicken Breasts
• 2 cups Chicken Broth
• 1/4 cup Flour
• 2 cloves Garlic
• 1 cup Peas
• 1/2 teaspoon Pepper
• 1 package Puff Pastry
• 1/2 teaspoon Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 400°F (200°C).
• In a large skillet, melt the butter over medium heat.
• Add the diced onions, carrots, and garlic.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the flour and cook for another 2 minutes, stirring constantly.
• Gradually whisk in the chicken broth and milk.
• Cook until the mixture thickens, about 5 minutes.
• Add the cooked chicken, peas, salt, and pepper to the skillet.
• Stir to combine and remove from heat.
• Roll out the puff pastry sheets on a lightly floured surface.
• Cut into circles to fit the tops of your individual ramekins or mini pie dishes.
• Spoon the chicken mixture into the ramekins or mini pie dishes.
• Place the puff pastry circles on top, pressing the edges to seal.
• Cut small slits in the top of each puff pastry to allow steam to escape.
• Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown.
• Let cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.