Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease 4 oven proof bowls with olive oil.
Line a baking tray with greaseproof paper and set aside.
Into a hot pan add the olive oil lardons and then gently cook until crisp.
Add the Green Isle Mixed Vegetables, a pinch of fresh thyme, onions and chicken until browned slightly on both sides.
Crumble in the stock cube and then add the mushrooms.
Add 2 tsp of flour into this mix and stir for a thicker consistency.
Turn off the hob and set aside.
Take the puff pastry, which is already in sheets and cut them into halves (you will end with 4)
Scoop the cooked mixture into the bowls and dot over with a little butter in each serving.
Dampen the edge of your bowls with a little water, then place your pastry over the bowl, crimping around the bowls edge with either a fork or your fingers to seal.
Repeat with each bowl.
Place the bowls onto the baking tray.
Pierce the pastry a few times with a fork to allow heat or steam to escape during the cooking process.
Cook for 20 minutes or until your pastry has turned golden.