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Pierce potatoes, microwave for 6 mins, brush with oil & salt, wrap in foil. Air fry at 180°C for 45 mins covered, then 10-15 mins uncovered till crispy.
Cut puff pastry into mini circles, brush with egg, bake/air fry at 200°C for 10-12 mins till golden.
Heat olive oil or butter, add seasoned chicken, cook till golden. Remove & set aside.
Steam or blanch peas, carrots, and sweetcorn in hot water for 5 mins, drain well.
In same pan, add butter then cream, white wine, herbs, stock, adobo, salt & pepper. Simmer 2-3 mins till creamy.
Cut open potato, mash with garlic butter & cheese, top with chicken, vegetables, creamy sauce & puff pastry circles.