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Melt the butter then sauté the onion and garlic.
After that, add in the chicken then season it with salt, pepper, red chili flakes, dried parsley and chicken stock.
Add the flour and cook it for 5 minutes (will be goopy).
Once it thickens, add the milk (add splash of water if you want a runnier consistency).
Add frozen vegetables and stir for 1 minute; then let your soup to cook down.
Cut puff pastry and layer it on top of the cooled soup.
Bake in a preheated oven at 200C/180C(fan) for 35-40 minutes or until golden brown
Make sure filling has completely cooled before adding pastry or bottom will be soggy
Make sure pan is oven safe if making in one pan, if not then you can add the filling into a baking dish and then top with pastry