1/2 rotisserie chicken, meat shredded into bite-sized pieces, skin and bones discarded
3 tablespoons all-purpose flour, plus more for rolling out pastry
2 tablespoons olive oil
1 (about 1 1/2 cups) medium yellow onion, chopped
1/2 cup frozen peas
2 carrots, peeled and thinly sliced
3 tablespoons heavy cream (optional)
2 celery stalks, thinly sliced
1 package all-butter puff pastry thawed in refrigerator
1 teaspoon minced thyme
1 egg beaten with 1 tablespoon water, for brushing pastry
Coarse salt and freshly ground pepper
Heat oven to 375 degrees and line a baking sheet with parchment.
Heat oil in a large, heavy pot over medium heat; add onion, carrots, celery, thyme, ½ teaspoon salt, and a pinch of pepper. Cook, stirring occasionally, until vegetables are tender but not fully cooked, about six minutes.
Put flour in a glass jar with a lid and add ½ cup chicken broth. Screw lid tightly and shake jar until flour is fully incorporated.
Add remaining 3 ½ cups broth to vegetables, increase heat, and bring to a simmer; stir in flour and broth mixture and bring to a boil.
Reduce heat and simmer until mixture is lightly thickened; stir in chicken, peas, and cream; season with salt and pepper. Bring to a simmer and keep hot.
Dust a clean work surface generously with flour and carefully lay out chilled puff pastry dough; dust surface of dough with flour.
Using a large round cutter that is just smaller than the opening of your serving bowls, cut out four circles of dough and place on prepared baking sheet. Using a small cutter or a knife, cut several holes or vents in the centre of each pastry round.
Brush surface with egg wash and bake until pastry is puffed and top is deep golden about 15 minutes.
Divide chicken mixture among four serving bowls and top each with a pastry round. Serve immediately.