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1
Preheat the oven to 400 degrees F.
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2
In a medium-size pot over medium-high heat, add the olive oil.
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3
Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side.
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4
Remove the chicken from the pan to a cutting board and reserve.
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5
To the same pot add the garlic, shallots, and carrots and saute until golden.
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6
Remove the vegetables to a bowl and reserve.
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7
Turn the heat down to medium.
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8
Melt the butter in the pot, whisk in the flour and cook for 1 minute.
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9
Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes.
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10
The chicken stock will have thickened to a sauce consistency.
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11
Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot.
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12
Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt.
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13
Ladle the mixture into 4 (10-ounce) oven safe bowls.
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14
On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes.
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15
Cut the puff pastry in squares large enough to hang over the sides of each bowl.
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16
Cover the bowls with the puff pastry pressing down around the sides.
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17
Brush with a touch of olive oil and sprinkle with some more garam masala.
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18
Cut a slit in the top of the pastry to allow steam to escape.
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19
Transfer to the oven and bake until the tops are golden brown, about 15 minutes.
