Ingredients
2 tbsp. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 cup shredded or diced carrots
1 cup frozen peas
1-1/2 cups chopped cooked chicken
1/2 cup prepared chicken or turkey gravy
1/2 cup shredded cheddar cheese
salt and pepper to taste
1 sheet frozen puff pastry, thawed
1 egg, beaten

Directions
Preheat oven to 400 degrees F. Lightly coat four 8-ounce ramekins with cooking spray, then arrange them on a rimmed baking sheet.

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and pepper flakes. Saute until the onion and garlic is just tender, about 4 minutes. Add the carrots and peas and saute another 4 to 5 minutes, or until the peas are thawed.

Add the chicken and saute until heated through, about 3 minutes. Add the gravy and bring to a simmer. Add the cheese and stir until melted. Season with salt and pepper. Ladle the mixture evenly into the prepared ramekins.

Unfold the sheet of puff pastry and use a round cookie or biscuit cutter just larger than the diameter of the ramekins to cut out four rounds of the puff pastry. Top each ramekin with a round of dough, then brush the pastry with the beaten egg.

Bake for 10 to 12 minutes, or until the pastry is lightly browned and puffed. Makes 4 servings.