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Preheat your oven to 400°F (200°C).
In a skillet, melt the butter and sauté the sliced leeks until they become soft.
Add the shredded rotisserie chicken, fresh thyme, tarragon, Dijon mustard, and sour cream to the skillet. Stir everything together and heat until warmed through, seasoning with salt and pepper to your liking.
If the filling seems too loose, sprinkle in a bit of flour and cook for a short time to thicken it up.
Roll out the puff pastry sheets and cut them into circles or squares that are large enough to hold a spoonful of the filling.
Place a portion of the chicken and leek mixture in the center of each pastry piece.
Fold the pastry over the filling to create a hand pie and press the edges together to seal them tightly. You can crimp the edges with a fork for a decorative touch.
Transfer the sealed hand pies to a baking sheet lined with parchment paper.
Bake for 20 to 25 minutes, or until the pastry is golden brown and fully cooked.
Let the hand pies cool slightly before serving.