• In a small sauce pan, heat the chicken stock.
• In a large sauce pan over medium high heat add olive oil and potatoes. Cook for 5 minutes stirring regularly. Add onions and carrots cooking for another 5 minutes.
• Add butter and flour mixing well. Cook over low heat stirring constantly, for 2 minutes. Pour in the hot chicken stock and simmer until thick. If your sauce doesn't thicken add a mixture of 1/4 cup cornstarch mixed with 1/4 cup water to help thicken.
• Preheat your oven to 400F.
• Stir in chicken, za'atar, rosemary, old bay, salt and pepper. Remove from heat and stir in peas.

Puff Pastry

• Flour your surface and place puff pastry on top. Sprinkle with flour.
• Roll evenly to about 1/8 inch thick. Cut each piece of puff pastry into four equal squares.
• Spoon chicken mixture into individual oven proof bowls. Rub a little butter around the edges of the bowls to help prevent pastry sticking. Then cover with a square piece of puff pastry. Brush the pastry with the beaten egg, sprinkle on some additional chopped rosemary, cracked black pepper, sea salt and hot pepper flakes (optional).
• Bake for 20-25 minutes and serve immediately.