Chicken and mixed veges in a puff pastry shells

I used ingredients I had on hand and here is what I came up with! A creamy and flavorful appetizer that turned out rather prettily. It is good enough to make for a dinner guest or any festive occasion. I sent it to the Original Recipes- Culinarty Round-Up Event hosted by Culinarty by Lore

Ingredients:

1 sheet (5 oz) of homemade puff pastry or 6 frozen puff pastry mini shells
1 cup cubed cooked chicken
4 sprigs spring onion, chopped green leaf and minced bulb separately
1/2 carrot, cut into small cubes
1/2 zucchini, cut into 1/2--inch dice
4~5 button mushrooms, sliced
1 large shallot, minced
1/4 tsp dried thyme
1/4 cup heavy cream
1/4 cup dry white wine
1 tbsp ground Parmesan cheese
1/2 tbsp cornstarch
1 tbsp olive oil
salt and pepper to taste
Fresh thyme for garnish (optional)

Method:

1) Heat the oil in a skillet over medium-high heat. Add the minced shallot and spring onion bulb, cook, stir until fragrant. Add cubed carrots, cook and stir occasionally, about 2 minutes. Add zucchini, mushroom, sprinkle with thyme, continuing cook, stir until the vegetables are tender. Add chicken, wine, cream. Season with salt and pepper to taste. Simmer until liquid is reduced by a half. Then thicken it with cornstarch. Add remaining spring onion and stir in Parmesan cheese. Keep warm.

2) If using puff pastry sheet, use a 2-inch cookie cutter, cut out the circle then put it on top of another pastry sheet, use a 2.5-inch cookie cutters, cut out a shell. Roll pastry sheet and repeat cutting into shells until finished.

3) Put shells on greased parchment or foil. Bake at 400°F, about 20 minutes.

4) Scoop mixed veges on step 1) into the shell, garnish with a sprig fresh thyme.

Serve warm.