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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 onions and sauté until they become translucent.
Next, add the sliced mushrooms and minced garlic to the pan.
Return the cooked chicken to the pan along with the fresh thyme and Dijon mustard, mixing well.
Season with additional salt and pepper, then cook for a few more minutes before removing from heat.
In a separate saucepan over medium heat, melt the butter and then stir in the flour to create a roux.
Gradually add the milk and chicken stock, stirring continuously until the mixture thickens.
Remove from heat and season with salt and pepper, then stir in the grated cheese until melted.
Combine the béchamel 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 and mushroom mixture, then cover with more puff pastry.
Brush the tops with the beaten egg for a golden finish.
Bake in a preheated oven at 200°C for 30 minutes or until golden brown.