one - 10x15 U-Bake Puff Pastry Sheet
1 1/2 Cups shredded Rotisserie Chicken
1 1/2 Cups grated Gruyere Cheese
1/2 Cup frozen Peas
1 egg
Dijon Mustard for dipping

Place one 10x15 puff pastry sheet on parchment paper lined baking sheet.  Allow to thaw for about 30 minutes.  Cut in half. Dividing evenly, top half of each rectangle with a mixture of chicken, gruyere, and peas. Seal the pastries and brush the tops with a beaten egg.  Bake in preheated 400 degree oven until golden brown, about 20-25 minutes. Yummy dipped in dijon mustard.