Preheat oven to 425 degrees

Heat 1 tbsp oil in Dutch oven over medium-high. Cook chicken until done. Set aside.

Heat another 1 Tbsp oil. Add onion, cook halfway. Add mushrooms, cook until both are done.

Add potatoes and 1 tsp thyme, cook for about 6-7 minutes.

Stir in flour to coat. Add chicken stock, chicken, 1/2 cup milk, 1 cup carrots, peas, and corn, 1/2 tsp salt, bring to a boil. Cook until potatoes are done and gravy is thickened.

Cut puff pastry, fill ramekins with chicken mixture. Top each with puff pastry. Bake for 17-19 minutes until golden brown. Garnish with thyme.