Mini Chicken and Mushroom Pot Pies

Sauté finely chopped onion and garlic in a little vegetable oil until softened.

Add diced chicken breast and cook for 3-4 minutes. Then toss in the sliced button mushrooms, salt, black pepper, and Herbes de Provence. Sauté until all the liquid has completely evaporated.

Pour in the heavy cream, simmer for 1-2 minutes, then stir in the grated cheese until fully melted. Let the filling cool.

Lightly roll out the puff pastry, cut out circles, and press them into muffin tins to form small crust edges.

Fill the pastry cups with the filling, garnish with thin pastry strips if desired, and brush with an egg wash.