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1
Preheat oven to 400 degrees F. Spray a rimmed cookie sheet and 4 individual serving size pot-pie tins or large ramekins with non-stick cooking spray.
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2
Slightly roll out the puff pastry dough (refer to package directions).
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3
Using a large glass or bowl as a guide, cut pastry dough into circles large enough to cover your pot-pie tins.
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4
Place dough circles on your cookie sheet and bake for about 20 minutes (refer to package directions) or until they are golden brown.
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5
Remove from the oven and let them cool.
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6
Meanwhile, pour the olive oil into a large pot and heat to medium high heat.
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7
Add the diced onion and saute until tender, about 3 minutes.
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8
Add the garlic and the frozen vegetables and saute until everything is tender and warmed through, about 5 minutes.
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9
Sprinkle flour over the vegetables and stir around until it dissolves.
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10
Stir in wine and chicken broth and bring to a boil.
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11
Add the raw chicken breasts and allow them to simmer for about 20 minutes or until the chicken is cooked through.
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12
Once chicken is completely cooked, remove it from the pot and cut it into bite-sized pieces.
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13
Return it to the pan.
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14
Add the milk and butter and bring to a simmer again.
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15
Season with salt and pepper to taste.
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16
When ready to eat, pour the pot-pie filling into the prepared tins and top with a cooked puff-pastry round.
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17
Garnish with fresh parsley if desired.
