Preheat oven to 200℃/400℉ for later step 6.Put chicken stock into a large pan,bring to a boil.

Add whole chicken breast,crushed garlic cloves,thyme and parsley. Cook for 20-25 minutes until chicken is cooked,remove chicken and allow to cool then chop into bite size pieces,set aside.

In another pan melt butter and gently saute onions after 5 minutes add carrots and mix well.

In a bowl put flour and heavy cream together to make a thick paste,stir in a little of the cooled chicken stock until it comes a smooth liquid.

Bring stock back to a boil,whisk in cream flour paste and continue heating stock,it will start to thicken. Return chicken to stock pot,add saute onions and carrots,finally add frozen peas and allow to cook for 5 minutes stirring occasionally.

Meanwhile unroll puff pastry,cut into 6 circles (use a small plate to get perfect circles)that a slightly smaller than the soup bowls. Using a fork make small punctures around the pastry,place on a lined baking sheet and cook for 15 at 200℃/400℉.

Check the seasoning adding salt and pepper if needed. Ladle soup Into bowls,and top with puff pastry and serve immediately. Enjoy