1️⃣ Melt butter in a medium saucepan over medium-high heat. 🧈🔥

2️⃣ Add the minced garlic and cook until fragrant. Then add the onion, carrots, and celery and sauté for 4 to 5 minutes until they become soft. 🧄🧅🥕🌿

3️⃣ Add the salt, pepper, and minced thyme. 🧂🌶️🌿

4️⃣ Reduce heat to medium and stir in flour, cooking for 2 minutes. (The flour acts as a thickener). 🌾⏳

5️⃣ Add the peas, chicken stock, followed by milk, and continue to stir until the mixture thickens. ❄️🍗🥛

6️⃣ Fold in the shredded chicken, adjust the seasonings, and allow the mixture to cool down. 🍗❄️

7️⃣ Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper and set aside. 🔥📄

8️⃣ Take the puff pastry sheets out of the fridge. Use a rolling pin to roll out the sheet and then cut into 8 equal rectangles. 🍃🍃

9️⃣ Spoon 2 tablespoons of the chicken pot pie filling into the center of each rectangle. Place another puff pastry rectangle on top of the filling. Use a fork to press down on the edges and seal them together. 🥄🍃🍃

🔟 In a small bowl, beat 1 egg and then brush the egg wash over the top of the hand pies. 🥚🖌️

1️⃣1️⃣ Bake for 20-22 minutes until golden brown. ⏲️🥧

1️⃣2️⃣ Allow the hand pies to cool for 10 minutes on a wire rack. 🌬️⏳

1️⃣3️⃣ Enjoy! 😋