Follow these easy steps to bring these tasty mini pot pies to life:

1. Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Stir in the flour and cook for another minute to remove the raw taste.
4. Gradually whisk in the chicken broth and heavy cream, stirring continuously until the mixture thickens, about 5 minutes.
5. Add the shredded chicken, mixed vegetables, thyme, paprika, salt, and pepper. Stir until everything is well combined, and cook for another 2 minutes. Remove from heat.
6. Roll out the puff pastry sheets and cut out circles slightly larger than the muffin tin openings.
7. Place a pastry circle into each muffin cup, pressing gently to fit. Fill each pastry shell with the chicken mixture, then top with another pastry circle, sealing the edges by pinching them together.
8. Brush the tops with beaten egg for a golden finish.
9. Bake for 25-30 minutes, or until the pastry is golden brown and crispy.
10. Allow to cool for a few minutes before carefully removing from the tin and serving.

Cooking these mini pot pies fills my kitchen with aromas that remind me of cozy family dinners. Don’t be afraid to use your senses here, just like my abuela taught me!