Cook the paratha till crisp and golden brown on the side: cut into round discs of the same size as the pie moulds. Heat butter in pan saute the chicken, onions, green peas,mushrooms and carrots. When almost cooked sprinkle the flour and cook over low fire with constant stirring for a minute and a half. Add stock and stir well so that the flour mixes with it to form a sauce. Stir in cream, salt and pepper to taste and cook for a minute. Pour into greased pie moulds. Cover with the paratha discs and bake for 5 to 7 minutes. Serve immediately.