Preheat your oven to 400°F (200°C) and prepare a muffin tin with nonstick spray.

In a skillet, heat olive oil and sauté cubed chicken breasts seasoned with salt and pepper until golden brown and cooked through.

Stir in finely chopped carrots and frozen peas, cooking for 3-4 minutes.

Pour in heavy cream and chicken broth, stirring until the mixture simmers and thickens slightly.

Roll out puff pastry, cut into circles, and place them in muffin cups. Fill with the chicken mixture.

Cover with remaining puff pastry and bake for 20-25 minutes until golden brown.