Peel and cut the potatoes into about ½” cubes. Peel and dice the carrots into half rounds.

Boil the potatoes and carrots in a large pot of salted water until fork tender. Drain them and set them aside.

In a large saucepan, combine the mushroom soup, milk, garlic powder, onion powder, salt and pepper. Bring to a simmer. Add in the chicken, potatoes and carrots, and peas and stir. Let it simmer for 2-3 minutes.

Preheat the oven to 400 degrees.

Spoon the filling into oven safe ramekins (or disposable 6” foil pie tins).

Use a biscuit or cookie cutter to cut the puff pastry into circles slightly larger than the ramekins being used, leave about ½” overhang.

Press the puff pastry around the edges of each ramekin, you may need to use a little bit of water to get it to stick. Poke a vent hole in the top of each crust, using a fork or knife.

Place in the oven and bake for 18-20 minutes, until the tops are golden brown. Remove and serve hot.