Ingredients:

  • 300g cooked chicken breast, shredded or cubed
  • 225g frozen peas and carrots
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 240ml low-sodium chicken stock
  • 120ml heavy cream
  • 42g unsalted butter
  • 25g all-purpose flour
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 250g puff pastry sheet, chilled
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat oven to 400°F (200°C). Melt 42g butter in a large skillet over medium heat. Sauté the diced onion for 4 minutes until translucent, then add minced garlic, thyme, salt, and pepper for 60 seconds.
  2. Sprinkle 25g flour over the aromatics and whisk for 2 minutes. Slowly pour in 240ml cold chicken stock and 120ml heavy cream while whisking constantly. Simmer for 3–5 minutes until thickened.
  3. Fold in the 300g cooked chicken and 225g frozen vegetables. Remove from heat immediately.
  4. On a floured surface, cut 12 circles from the 250g puff pastry sheet using a 3.5-inch cutter. Press each circle into a greased 12-cup muffin tin.
  5. Spoon the chicken filling into each pastry cup. Brush any exposed pastry with an egg wash made from 1 egg and 1 tbsp water.
  6. Bake for 20 minutes or until the pastry is mahogany-colored and the filling is bubbling.