Puff Pastry Base 

1. Roll thawed pastry slightly if too thick.
2. Cut into 3.5 inch squares.
3. Dock the center lightly with a fork.
4. Score (don’t cut through) a smaller square or circle about ¾ inch from the edge.
5. Beat one egg with a little water and delicately brush only around the scored circle with the egg wash. Leave the center without egg wash.

Build the Vegetable Base

1. Melt 2–3 Tbsp butter in a large skillet over medium heat.
2. Add diced onion and cook until soft and translucent, about 3–4 minutes.
3. Add mushrooms and cook until their liquid releases and evaporates and they turn lightly golden.
4. Add green and red peppers; sauté 2–3 minutes until just tender. Add garlic and cook 30 seconds. Season lightly with salt and pepper. Set aside.

Make the Roux

1. In a heavy saucepan, melt the remaining butter over medium heat.
2. Whisk in flour and cook 2–3 minutes, stirring constantly, until smooth and lightly golden (do not brown).
3. Whisk in salt, pepper, and nutmeg (if using).

Build the Sauce

1. Slowly whisk in chicken broth until smooth.
2. Add white wine and Worcestershire
3. Bring to a gentle simmer, whisking until thickened.
4. Stir in half-and-half and cream.
5. Simmer gently for 5 minutes, stirring occasionally.

Finish the Dish

1. Fold in cooked chicken and sautéed vegetables.
2. Simmer gently until everything is heated through and well coated.
3. Taste and adjust seasoning. Stir in chopped parsley.

The sauce should be rich, creamy, and spoonable, thick enough to hold inside the pastry cups.