So what I did was layered the ragout in a cookie sheet evenly then topped it off with puff pastry, bake it in 360F oven halfway then cut it into mini squares then bake it again until done.
CHICKEN RAGOUT PUFF PASTRY
1 package of puff pastry
2 pcs of chicken breast, boil until cook and shredded or you can use ground chicken.
1 big size of yellow onion, finely chopped
5 cloves of garlic, minced
5 celery stalks, chopped
2 - 3 pcs of carrots cut into little cubes
1 cup of peas (you can use frozen peas and carrots)
3/4 cup of milk
1/2 cup of flour
Salt and white pepper to taste
1/4 tsp nutmeg
3 tbsp cooking oil
1 egg mixed with 2 tbsp of milk for egg wash
Heat the cooking oil then saute garlic and onion until fragrant. Add the shredded chicken, carrots, peas and celery, stir until mixed.
Cook the chicken until done if using ground chicken then add all the vegetables in.
Pour in the milk, keep stirring and add salt, pepper and nutmeg.
When it's boiling add in the flour and stir quickly to make sure everything is well mixed. Remove from the heat and transfer it into a cookie sheet that layered with parchment paper.
Using spatula spread it all the mixture evenly
Then layer the puff pastry on top of the mixture then brush it with some egg wash
Bake it in 360F oven for about 15 minutes
Take it out and cut it into little squares (so it would be much easier to cut later when it's done)
Bake it again for another 15 minutes or until the puff are golden brown
Let it cool and ready to serve