Chicken Pop-Tops

As you know we are into comfort foods.  This is easy, beautiful and totally delicious.
You will need:
 puff pastry cups (these are in the frozen dept).                   1 whole roasted chicken (diced)
1Tsp Corn starch                                                               1/4 tsp crushed red pepper flakes
2 TBS Spanish Olive oil                                                      1/2 tsp salt/white pepper
2-3 Cloves fresh garlic minced                                             3c peas and carrots frozen
1 c Onion  (diced)                                                               1c finely shredded cheddar cheese
1/2 c water 
Preheat oven at 400                                                                            
First you will need puff pastry cups, Peperidge Farms makes a very nice one.  Set out on the counter to thaw.  Place on baking pan lined with parchment paper, top side up.  Bake according to package directions.  Use a fork to lift the top off puff pastry cup.
Make a slurry with corn starch, water, salt and pepper.   ( If you prefer to add bouillon to the slurry, use granulated MSG free but do not add the salt.)   Stir until mix has no lumps.
In medium skillet heat olive oil,  garlic and onions.  Cook about 4 minutes on medium high.  Add frozen vegetables along with crushed red pepper.  Cook stirring until carrots are tender.  Add slurry,  reduce heat continue stirring.  When mixture begins to thicken add cheddar cheese.
Now ladle mixture into puff pastry cups have little mix spilling over and replace the top.