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Melt 2 tablespoons butter in a large non stick pan over medium heat.
Once melted, stir in onion, celery, and carrots. Cook until veggies are tender, stirring about 10 minutes.
Stir in the herbs, garlic, salt and pepper.
Add in ¼ cup additional butter and allow to melt.
Once melted, sprinkle on flour, then cook for 30 seconds, stirring the whole time.
Reduce heat to low.
Slowly whisk in chicken broth and half and half.
Stir in peas and chicken. The mixture should be thickened. If not continue cooking until it is.
Let filling mix cool a little.
Preheat oven to 425° F.
Spray a standard 12 slot non stick muffin tin with cooking spray. Spray the underside of another muffin tin with cooking spray. Lay a sheet of puff pastry on top of the muffin tin that was sprayed on the inside. Place the second muffin tin on top of the puff pastry and push down to make wells in the dough.
Using a cookie scoop place spoonfuls of the filling in each well.
With a pizza cutter cut the dough into 12 portions. Pull the corners together and pinch. Repeat.
Bake in preheated oven for 20-25 minutes, or until golden and cooked.
Remove from oven and let sit for a few minutes to firm up.
YUM!