1For Pastry lids: Thaw pastry according to the package directions. Line a large baking sheet with parchment paper or foil; set aside. On a lightly floured surface, roll each puff pastry sheet to form a 14 inch square. Turn 10-ounce individual ramekins upside down on pastry. Using them as a guide, cut out 8 rounds from dough with a sharp knife.
2Using a fork, prick holes all over each pastry round. Transfer pastry rounds to prepared baking sheet. If you like, use tiny cookie cutters to make cutouts from remaining peices of puff pastry. Brush cutouts lightly with water and press gently to adhear one to three cutouts to each of the pastry rounds . Bake the pastry in a 400 degree oven about 12 min. or until golden brown.
3For filling: lightly coat a dutch oven with nonstick cooking spray. In the dutch oven, cook chicken over med. heat until lightly brown and no pink remains, stirring occasionally. Add the onion, celery, carrots and garlic; cover and cook the filling mixture over med. heat for 5-10 min. or until veg. are tender, stirring occasionally. Stir in flour. Cook and stir 3 min.
4Add half and half. Cook and stir until combined. Add chicken broth and bay leaf. Cook and stir over med. heat until thickened and bubbly; stir and cook 1 min. more. Season to taste with salt and pepper. Stir in the peas. Remove pan from heat. Remove bay leaf; discard.
5To Serve, spoon chicken mixture into 8- 10 oz. individual ramekins or casserole dishes and place a puff pastry lid on top of each. Serve immediately. Serves 8