Season both sides of the chicken breasts with the salt, black pepper and paprika.

Place a large skillet over medium high heat. Add the olive oil to warm up until glistening, about 1 minute.

Add the chicken to sear 6-7 minutes on each side, until fully cooked through. Reduce heat to medium if the skillet gets too hot or begins smoking.

Remove the chicken to a plate to rest for 5 minutes.

Add the salted butter to melt in the now empty skillet. Add the finely chopped carrots, onion, garlic, and celery. Saute for 4-5 minutes, until tender and fragrant.

Stir in the flour and Italian herb seasoning until well incorporated.

Stir in the chicken stock and heavy cream. Bring to a soft boil, then simmer for 10 minutes, until slightly thickened. Remove from heat.

Add the chicken to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until finely shredded. Alternatively, use two forks to shred the chicken finely.

Add the shredded chicken into the skillet and stir until very well combined. The mixture should be very thick. Season with salt and black pepper to taste. Let cool for 20-30 minutes, until room temperature.

Preheat oven to 425F. Line large baking pan with parchment paper.

Place one sheet of thawed puff pastry on the baking pan. Slice into 4 equal squares.

Add a generous serving of the chicken filling into the center of each.

On a lightly floured surface, divide the remaining puff pastry sheet into 4 equal squares. Place on top of each filled puff pastry square. Crimp the edges with a fork. Score the top with 2-3 small slits.

Place the baking pan in the freezer for 10-15 minutes.

Afterwards, brush each top with an egg wash then sprinkle with sesame seeds.

Bake until deeply golden brown, about 20-25 minutes. Best enjoyed while warm.