1. Preheat & Prep

• Preheat your oven to 400°F (200°C).
• Grease a 12-cup muffin tin with non-stick spray or butter.

2. Make the Creamy Chicken Filling

• In a saucepan over medium heat, melt butter and sauté the onion until soft (about 2-3 minutes).
• Add the flour, stirring constantly to make a light roux.
• Slowly pour in the chicken broth, whisking to remove lumps.
• Stir in the heavy cream, salt, pepper, garlic powder, and thyme.
• Add the cooked chicken and frozen vegetables, stirring until everything is combined.
• Let the mixture cook for 2-3 minutes, then remove from heat and set aside.

3. Prepare the Dough

• Roll out the puff pastry or biscuit dough on a lightly floured surface.
• Use a round cutter or the rim of a glass to cut 12 circles big enough to fit into the muffin tin with a little overhang.
• Place the dough circles into each muffin cup, pressing them down gently.

4. Fill & Seal

• Spoon the chicken filling into each dough-lined cup, filling them to the top.
• If using puff pastry, cut smaller dough circles to place on top. Press the edges to seal and crimp with a fork if desired.
• Brush the tops with a light egg wash for that golden, glossy finish.

5. Bake Until Golden Brown

• Bake in the preheated oven for 18-22 minutes, or until the crust is golden and crisp.
• Let them cool for 5 minutes before carefully removing them from the muffin tin.

6. Serve & Enjoy!

• Serve warm with a side salad, or enjoy them as a snack or meal on their own.