Preheat oven to 425 degrees.  Unfold sheet of puff pastry dough and cut into 9 equal squares {I used a pizza cutter}.  Place onto a cookie sheet covered with parchment paper or sprayed with cooking spray.  Bake for 15-17 minutes.  Remove from oven and serve over Chicken Pot Pie filling.

In a large skillet over medium heat add oil.  Once oil is heated, add the chopped onion and saute until translucent.  Add minced garlic and cook for an additional minute or until fragrant.  To the onion and garlic, add the chicken, cream of chicken soup, frozen peas and carrots and chicken broth.  Mix until well combined and cook for 4-5 minutes or until chicken is heated and the veggies are no longer frozen.  Add milk to thin sauce.  Add salt, pepper and thyme.  Stir and serve in bowl, topped with puff pastry square.