Curry Vegetable Pot Pie

I have seen recipes using puff pastry for a quick version of the pot pie quite a few times. The curry vegetable stew I decided to make one day seemed to be the perfect dish to test this out. I even still have puff pastry in the freezer. The only thing is that I didn't realize I cut the puff pastry too small so it didn't totally cover the bowl, resulting in funny looking tops.

Curry Vegetable Pot Pie
1 zucchini, diced
1 small potato, diced
1 carrot, diced
1 rib of celery, diced
1 small onion, diced
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup frozen soy beans
1/2 cup canned pumpkin puree
1 cup milk
1 tsp curry powder
salt and pepper to taste
Saute all the fresh vegetables until soften with 1 tsp oil and curry powder. Add the pumpkin puree, milk, and frozen vegetables. Simmer until everything is tender and heated through. Season with salt and pepper to taste.
To assemble the pot pies, ladle the vegetable stew in two small oven-safe bowls or cups. Cover the top with a piece of defrosted puff pastry (big enough to fit if you wish). Brush top with milk. Bake in a preheated 400F oven until the top is golden brown.