Boil the chicken breasts for 30 minutes or until cooked.

Once done, remove chicken from water and let cool. Shred chicken by hand and set aside for later.

Melt butter in pan over medium heat, then add flour. Stir constantly until smooth.

Add warmed chicken broth.

Continue to cook until mixture begins to boil. Turn off heat and let cool.

In separate pan, add olive oil, carrot, celery, onion, and peas. Cook for 5 min or until veggies are soft (or desired texture).

In pan with flour and broth, add egg, salt, pepper, thyme, cinnamon, cheese, chicken, vegetables and mix together.

Melt butter and grease each muffin mold.

Add one piece of phyllo, to each muffin mold.

Brush each phyllo piece with butter, and repeat. You should end up with each muffin mold containing 6 pieces of phyllo.

Add a scoop of chicken mixture to each muffin mold. Repeat until each mold has equal amount of chicken filling.

Fold phyllo tops over to enclose filling.

Add a small piece of phyllo to top if needed to seal.

Bake in the oven at 350F for about 30 mins or until golden brown.

Remove from oven, let sit for about 10 minutes

Serve!