Preheat your oven according to the puff pastry shells package directions.

Heat the butter in a small pot over medium heat. Once the butter is melted, add the onion, celery, garlic, and chick’n strips. Season with the salt, thyme, pepper and sage, and continue to cook, stirring often, until the onion is translucent, 6 to 8 minutes.

Slowly pour in the wine, scraping up any brown bits at the bottom of the pot. Bring the mixture to a simmer and cook, while stirring, until most of the wine evaporates, 2 to 4 minutes.

Next, sprinkle in the flour one tablespoon at a time. Give the mixture a good mix to incorporate the flour and continue to mix it in until it’s all incorporated. Sauté for 4 to 5 minutes while stirring – the mixture will seem thick and that’s okay! You want to make sure you cook out the raw flour taste.

Slowly pour in the broth, then the milk, while stirring, to ensure there are no clumps.

Stir in the peas and carrots, and bring the mixture to a simmer and continue to simmer, uncovered, stirring every few minutes, until it thickens and reduces a bit, 15 to minutes. Remove from the heat and let cool 10 minutes.

Meanwhile, bake the puff pastry shells according to package directions. Remove from the oven and let cool for 10 minutes.

Once cool enough to handle, carefully remove the shells middle topping with a knife and fill each shell with a generous amount of the chick’n pot pie filling. Garnish each stuffed shell with fresh minced parsley and enjoy!