Preheat Oven: Preheat oven to 375°F (190°C). Grease a muffin tin or friand molds.
In a skillet, melt 1 tbsp butter over medium heat.
Add shallot, garlic, and mushrooms, cooking until softened (~5 mins).
Stir in thyme, salt, and pepper, then remove from heat.
In a bowl, mix shredded chicken, mushroom mixture, Gruyère, and Parmesan.
In another bowl, whisk eggs and cream, then fold into chicken mixture.
Roll out puff pastry and cut into circles to fit molds.
Press pastry into molds, then fill with chicken mixture.
Fold edges slightly over filling (optional for open-faced style).
Bake for 20-25 minutes until golden and puffed.
Let cool 5 minutes before removing from molds.
Serve: Enjoy warm with a side salad or dipping sauce.
