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Begin by deboning the chicken thighs and seasoning them with salt and pepper.
In a hot pan, add the olive oil and butter, then cook the chicken until browned and set aside.
In the same pan, add the chopped onion and sauté until it becomes translucent.
Next, add the sliced mushrooms and minced garlic to the pan.
Return the cooked chicken to the pan along with fresh thyme and Dijon mustard, then season with salt and pepper.
Cook the mixture for a few more minutes, then set it aside.
Grate some cheddar cheese for later use.
In a saucepan over medium heat, melt the butter, then stir in the flour to create a roux.
Gradually add the milk and chicken stock, stirring continuously until the mixture thickens.
Remove the saucepan from heat and season with salt and pepper, then stir in the grated cheese.
Combine this cheese sauce with the chicken mixture.
Cut rounds from the puff pastry and line a greased muffin tray with them.
Fill each pastry with the chicken mixture and cover with additional puff pastry rounds.
Brush the tops with the beaten egg for a golden finish.
Bake in a preheated oven at 200°C for 30 minutes.