Step 1: Prepare the Filling : Heat butter and olive oil in a skillet over medium heat. Add diced onion and carrots; cook for 3–4 minutes until softened. Stir in flour and cook for 1 minute to remove the raw taste. Gradually pour in chicken broth while stirring to avoid lumps. Add cream, garlic powder, thyme, salt, and pepper. Cook until thickened (about 2–3 minutes). Stir in cooked chicken and peas. Remove from heat and let cool slightly.

Step 2: Prepare the Pastry Cups : Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin. Roll out the puff pastry and cut into 12 equal squares. Gently press each square into the muffin cups to form little shells.

Step 3: Fill and Bake : Spoon about 1 tablespoon of filling into each pastry cup. Brush the edges of the pastry with egg wash for a golden finish. Bake for 20–25 minutes, or until pastry is puffed and golden brown. Let them cool for a few minutes before removing from the pan.

Step 4: Garnish and Serve : Sprinkle with chopped parsley or Parmesan, if desired. Serve warm and enjoy your comforting, creamy bites of perfection!