1. Sautee the mirepoix in the butter until the onions are translucent

2. Add in the shredded chicken. Cook for approx. 1min

3. Add in the cream of mushroom soup. Stir constantly until the soup has melted.

4. Add in the chicken stock. Stir in until smooth and bring to a simmer.

5. Add in herbs (thyme) and bring to a simmer, stir for approx. 1min then cut the heat off

6. Mix in all of the frozen mixed vegetables to cool the mixture. Let the mixture cool completely at room temp.

7. Preheat the oven to 350F

8. Cut the puff pastry into 12 even squares

9. Grease 12 spots in the muffin tin and add the puff pastry squares

10. Fill the pastry with approx. 2 tbspof the cooled filling

11. Fold and seal the puff pastry into a dumpling shape.

12. Brush each of the puff pastry tops with the egg wash

13. Top with sea salt

14. Bake at 350F for 25mins or until golden brown.