Prep: 1. Preheat the oven to 400 and grease muffin tins. 2. Chop onion, carrot, and chicken. 3. Mince thyme. Make: 1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, but not brown, about 5-7 minutes. Sprinkle the flour on and whisk to incorporate. Pout the chicken broth slowly into the skillet, whisking constantly. Bring to a simmer to thicken. 2. Add the carrots, chicken, and celery. Add thyme and sriracha and simmer, stirring often, until the chicken is browned, about 5-7 minutes. While the chicken is simmering, prepare your puff pastry. 3. Cut out rounds from the puff pastry a bit larger than the size of your muffin tins. 4. Place puff pastry into muffin tins and fill with filling. 5. Using the extra scraps of puff pastry dough top the pot pies. 6. Bake for 20-25 minutes, or until the puff pastry is golden brown and puffy.
Depending on how fancy you want to be you can either just use the scraps to cover the pies, or roll them all into ball and then roll it out and cut it into strips to make a lattice pattern or cut into circles.