Thaw puffed pastry
Heat the butter in a skillet on medium heat.
Add flour and stir until it starts to brown just a touch.
Add chicken stock, milk, salt, pepper, garlic powder, onion powder, and sage and stir constantly until it just begins to thicken.
Add chicken and carrots and peas.
Stir together until everything is warmed through and then mix in the cheese. Set aside to cool to room temperature.
Cut pastry dough into squares and put it in muffin tins.
Put the filling inside the dough. Bake in a preheated 205 degree oven for about 35 minutes or until pastry is perfectly crispy and browned on the edges.
