Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 100 grams of cubed boneless chicken and cook for about 6–8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Once done, transfer the chicken to a plate and set it aside while keeping the skillet on the heat for the next step.

Melt 1 tablespoon of unsalted butter in the same skillet over medium heat. Add 2 tablespoons of chopped onion and 1 clove of minced garlic. Sauté for about 3–4 minutes until the onion is softened and translucent.

Add 200 grams of white mushrooms to the pan and sauté on medium-high heat for about 5–7 minutes until golden brown.

Return the cooked chicken to the skillet with the mushrooms. Sprinkle in 1 tablespoon of all-purpose flour, ½ teaspoon of crushed black pepper, 1 teaspoon of Italian herbs, and ½ teaspoon of dried tarragon. Stir well, allowing flour to coat, and add ½ cup of cooking cream. Stir continuously until thickened, about 3–5 minutes.

Preheat your oven to 200°C (400°F). Roll out puff pastry sheets and cut out 4-inch circles, cutting smaller rings from centers to create a frame.

Place the pastry shells on a lined baking sheet. Brush the top with an egg wash made from 1 egg whisked with 2 tablespoons of milk.

Bake the pastry shells for 15–20 minutes until puffy and golden brown. Let cool on a wire rack.

Fill each pastry shell with the savory filling until generously stuffed. Serve immediately.