It's relatively simple, but I don't have exact measurements since I do it from rote memory.

What you'll need:
3 chicken breasts (bone in or boneless - I use boneless)
1 pkg Pepperage Farms Pastry Cups (can be hard to find! should be where the filo dough is)
Light Cream (about 1 to 1-1/2 cups)
1 or 2 cubes of chicken bullion
1 can of peas
Corn starch
Water (guessing about 6 cups of so, you can add more as you go)
Salt and Pepper to taste

Preheat the oven for the pastry cups. If you've never used them before, they start out as flat discs that, as you bake, puff up into cylinders. They take awhile to cook, so you'll probably want to start them when you start the cream sauce.

I usually use about 3 chicken breasts that I boil until just cooked through. Then I put them aside and let them cool (don't cut immediately or they'll dry out).

Put the pastry cups in the oven. While the chicken is cooling, I start a cream sauce by heating the water to a boil and adding the bullion cubes until they melt. I then add about a cup of cream (I usually eyeball this until it's lightly tan in color). Lower the temp so that it doesn't come to a rolling boil again, but keep it fairly warm. Next you'll add small amounts of water and corn starch until the cream sauce thickens so that it doesn't pour through a slated spoon. Keep adding the corn starch/water mix slowly and mix in thoroughly as you do.

Once the cream sauce is thick enough, return to the chicken and shred it by hand into strands of meat (you could cube it, but we always just shred it). Add it to the cream sauce and mix in. With the addition of the meat, the sauce should be pretty thick. Thin if necessary with water, but not too much! Next, add the can of peas and gently mix in. Lastly, salt and pepper to taste. I usually add pepper since the bullion is salty enough.

Check on the pastry cups. When they've turned golden brown, pull them out. They will have perforated "lids" that you can poke around with a fork. Remove the lid from each cup and gently scrape out the uncooked dough from the inside and leave the lid on the sheet. Either discard the dough, or leave it on the sheet to keep cooking. Once that's complete, return it to the oven for another 5 minutes or so to crisp the insides of the cups.

When they're done, pull them out, plate them and scoop the cream sauce into the cups and top with the pastry lid. The sauce is great as left overs as well. Reheat and serve on toast!

Pretty simple to make, but the pastry cups take awhile to cook, so the whole process may take about an hour, start to finish.