Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub with olive oil. Salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Allow them to cool enough to the meat from the bones and discard the skin. Cut into large cubes.
In a small saucepan, heat chicken stock and dissolve bouillon cubes in the stock. In a large pot or Dutch oven, melt butter and saute onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, I just buy mine and follow the instructions. It's easier for me. I have used both pie crusts and filo dough.
Preheat the oven to 375 degrees F or just bump the heat up if you left it on.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.