1. Bake the puff pastry shells** according to the package directions. The ones used here baked for about 25 minutes.
2. While the puff pastry shells are baking, prepare the filling.
3. Heat a pot on medium high.  Toss in all of the carrots, celery, potatoes, and frozen peas.
4. Add 3 cups of chicken broth and 2 chicken bouillon cubes into the pot.
5. While the pot is coming to a boil, partially cook the chicken. In a separate pan, heat ½ tbsp. of olive oil. Add in Old Neighborhood Shaved Chicken Breast and stir-fry the chicken for about 2 minutes, until partially cooked and set aside. 
6. After the veggies and broth have been boiling for 7 minutes, add the chicken to the pot, and finish boiling for another 3 minutes.
7. Remove the pot from the stove. Strain the chicken and veggies from the broth, making sure to keep the broth.
8. In a separate pan, heat the butter.
9. When the butter has melted, add the chopped onions. Cook until they are translucent.
10. Add the flour, salt, black pepper, and garlic powder and stir.
11. Add 2 cups of the retained chicken broth and 2/3 cup of milk.
12. Simmer until the mixture thickens.
13. Add the chicken and vegetables to the gravy mixture and let it cook for another minute.
14. By now the puff pastry shells should be done baking.
15. Remove the shells from the oven. Remove the tops from the bottoms of the shells (if applicable).
16. Spoon the chicken-veggie-gravy mixture into each shell until full.
17. Replace the top, if you want.
18. Repeat steps 17-18 for each of the remaining 11 shells.
19. Serve and enjoy!

**if using puff pastry sheets instead of the shells: prepare the filling as instructed, fill ramekins with the mixture, and then top each off with an appropriate size of cut puff pastry sheet. These should then be cooked in the oven at 425º for about 30-35 minutes. Overall, the use of puff pastry sheets should take longer than the use of the shells.

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