Heat one tablespoon of the oil in a large frying pan. Add the shallots and carrots, and fry gently for 10 minutes. Remove with a slotted spoon and set aside.
Add the remaining tablespoon of oil to the pan and fry the chicken until browned, about 5 minutes.
Meanwhile, stir the gravy granules into the stock. It should be quite thick.
Stir the gravy into the chicken along with the shallots and carrots. Simmer for approx 30 minutes.
Meanwhile preheat the oven to 220 C / Gas 7. Roll out the puff pastry on a floured surface and cut out 2 oval shapes. Cut leaves from the trimmings and stick on top of the pastry lids. Place the lids onto a greased baking tray.
Bake in the preheated oven until risen and golden, about 15 minutes.
Add the peas to the chicken mixture and simmer for 2-3 minutes. Season to taste. Spoon onto plates and top with the pastry lids.