01 -
Preheat oven to 200°C (400°F).
02 -
In a skillet, melt butter over medium heat. Add diced chicken and cook until golden brown, about 8 minutes.
03 -
Stir in frozen mixed vegetables until heated through.
04 -
Sprinkle flour over the mixture and gradually add chicken broth while stirring continuously until thickened, about 5 minutes.
05 -
Mix in heavy cream, thyme, salt, and pepper. Remove from heat.
06 -
Roll out puff pastry sheets and cut circles to fit muffin tins.
07 -
Line muffin cups with pastry circles, fill with the chicken mixture, then fold excess pastry over the top or cut smaller circles for lids.
08 -
Bake for 20-25 minutes until golden brown.
09 -
Allow to cool slightly before serving.