Chicken and Mushroom Vol-au-Vents

Preheat oven to 400°F (200°C). Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a 3-inch round cookie cutter, cut out 8 circles. Using a 2-inch round cookie cutter, cut out the centers of 4 of the circles to create rings. Place the 4 full circles on a baking sheet lined with parchment paper. Brush the edges of these circles with a little water, then top each with a pastry ring, pressing gently to adhere. Bake for 15-18 minutes, or until golden brown and puffed. Carefully remove the centers of the puffed rings with a small spoon to create cups.

While the pastry bakes, melt 1 tablespoon of butter in a large skillet over medium heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove chicken from the skillet and set aside.

Add the remaining 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and cook for 5-8 minutes, stirring occasionally, until softened and browned.

Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth, then stir in the heavy cream. Bring the mixture to a simmer, stirring constantly, until it thickens, about 3-5 minutes.

Return the cooked chicken to the skillet. Stir in the salt and black pepper. Cook for 2-3 minutes, allowing the flavors to meld and the sauce to heat through.

Spoon the creamy chicken and mushroom filling into the baked puff pastry cups. Serve immediately.