Cut two sheets of thawed frozen puff pastry (1-17 oz. pkg) to form 4 rectangles. Top half of each with 1 1/2 cup chicken, 1/2 cup frozen peas, and 1 1/2 cup gruyere. Seal the pastries and brush the tops with a beaten egg. Bake at 400 degrees until golden, about 20 minutes. Serve with Dijon mustard.
Serves 4...or 2, if you have my appetite.
I love that it looks so complicated; the secret to that, of course, is the prepared puff pastry. I ate all four all by my lonesome*, but next time I will prepare these little cuties for guests.
*two sittings. I wasn't a total pig.
