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1
Preheat oven to 375 degrees F.
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2
Place 1 tablespoon vegetable oil into a baking pan spread it around.
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3
In a small bowl combine cayenne, garlic powder, thyme and salt.
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4
Coat chicken breasts in the spice mixture and put them in the baking dish.
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5
Loosely cover dish with foil and bake for 20-25 minutes or until done.
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6
Remove from the oven and allow chicken to cool.
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7
When cooled, shred or cut chicken into bite size pieces.
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8
Set aside.
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9
In a large deep skillet on medium-high, heat the remaining tablespoon vegetable oil.
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10
Add the onions, carrots and celery.
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11
Cook, stirring occasionally, until the onions and vegetables have softened, about 2-3 minutes.
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12
Stir in garlic and cayenne.
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13
Reduce heat to medium.
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14
Add the butter and melt it.
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15
Stir in the flour and cook for 1 to 2 minutes.
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16
Gradually stir in the chicken broth, milk and cream.
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17
Bring to a simmer, stirring until the sauce thickens, about 3 minutes.
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18
Add pepper and salt.
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19
Remove the skillet from the heat and sprinkle in peas and reserved chicken.
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20
Unfold thawed pastry sheet and gently roll it out with a rolling pin.
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21
Cut the sheet into four squares or circles that are large enough to cover the tops of four oven-safe ramekins or bowls.
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22
Divide the chicken mixture equally among the four bowls.
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23
Place a pastry square over the top of each bowl, pressing down around the rim to secure.
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24
Brush the pastry with the beaten egg.
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25
Cut a small X on top of each pastry top with a knife to vent.
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26
Put the bowls on a baking sheet and place in oven.
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27
Bake for 20-25 minutes or until the pastry puff is a uniform golden brown and completely done.
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28
Allow to rest a few minutes before serving.
