Chicken Pot Pie Poppers

1. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium high heat.
2. Add carrots, both types of onions, garlic, thyme, salt, and pepper. Sauté until carrots soften and onions are translucent, 5-8 minutes.
3. Add the butter. Once melted, sprinkle in the flour and stir to combine. Keep stirring occasionally, cooking the flour 1-2 minutes.
4. Gradually add the chicken stock while stirring, then add the milk, continuously stirring until fully incorporated. Add the chicken, peas, and parsley.
5. Turn heat down and let simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
6. Preheat oven to 400 degrees F.
7. Use Pepperidge Farm puff pastry cups and bake according to instructions on box. When done, remove them from the oven. Spoon in the filling and garnish each with a small sprig of parsley. (Alternatively, make your own cups: lightly roll two sheets of puff pastry together and cut into 2 1/2 inch circles. Brush with egg wash and bake according to package instructions for 6-8 minutes, until the tops are brown. Let cool a minute or two, then use a sharp knife to cut a core out of each one. Fill and serve immediately.)
8. You may still have filling left over. Click to read related blog post to make traditional pot pie and/or pot pie turnovers.