Grab a Dutch oven and place it on the stove over high heat.

Pour 5 cups of hot water into the Dutch Oven.

Add 1 tsp of salt and 1 tbsp of garlic ginger paste into the water. Stir the water lightly to combine.

Sprinkle ½ tsp of black pepper for added flavor.

Using tongs, place 3 medium-sized chicken breasts into the Dutch oven.

Cover and cook over medium-low heat for 20 minutes.

Once cooked, take the chicken breasts out of the pot and place them on a plate. Using a fork, shred the chicken into small pieces while it’s still hot. Set it aside for later use.

Take a large skillet, Dutch oven, or Frying pan and put it on the stove over medium-high heat.

Add 5 tbsp of butter to the pot and let it melt.

Add 1 cup of minced onion and 1 tbsp of minced garlic to the melted butter. Fry the onion and garlic for 1-2 minutes.

Add 1 cup of diced celery, 1 cup of diced carrot, and 1 cup of diced potato into the pot. Saute the vegetables for 5-6 minutes until they begin to soften.

Add ⅓ cup of all-purpose flour to the mix and stir for 1-2 minutes to coat the vegetables.

Pour 2 cups of chicken stock and 1 and ½ cups of milk into the pot. Let the mixture simmer for a few minutes until it thickens.

Sprinkle 1 tsp of salt over the veggie fillings.

Season the mixture with 1 tbsp of mixed herbs and stir to combine.

Toss 1 cup of frozen peas into the Dutch oven and stir.

Add the cooked chicken you shredded earlier into the pot and stir to combine.

Sprinkle ½ tsp of black pepper and 2 tbsp of chopped parsley into the filling mixture.

Using a spoon, stir to combine everything and remove the Dutch oven from the heat.

Take a ramekin and fill it generously with the chicken and veggie mixture, leaving a small gap at the top for sealing it with pastry.

Repeat the previous step and continue filling up ramekins until all the chicken and veggie mixture is used.

Place a store-bought puff pastry sheet on a chopping board.

Use an upside-down ramekin to cut out circular pieces of pastry to fit the top part of the ramekins.

Grab the ramekins you prepared with chicken and veggie fillings and lightly brush the edges with egg wash.

Place the circular pastry cut-out on top of the ramekins and fold down the edges to seal them.

Brush each pastry with egg wash and make 3 small slits on the top.

Preheat your oven to 356 degrees Fahrenheit or 180 degrees Celsius and bake the pot pies for about 20-25 minutes.

Grab a spoon and break through the baked, golden brown pastry to enjoy the delicious chicken pot pie fillings inside!