Ingredients
- 1½ cups shredded rotisserie chicken
- 1½ cups grated Gruyère
- 1 cup frozen peas
- 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
- 1 large egg, beaten
- ¼ cup Dijon mustard, for serving
How to Make It
- Combine the chicken, Gruyère, and peas.
- Cut the 2 sheets of puff pastry in half to form 4 rectangles; place on a baking sheet. Top half of each rectangle with the chicken mixture, dividing evenly. Seal the pastries and brush the tops with the beaten egg. Bake at 400°F until golden, 20 to 25 minutes. Serve with the mustard.
