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1
Preheat your oven to 450 degrees.
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2
Set out your puff pastry to thaw and bring your cream cheese to room temperature.
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3
Season your chicken breast with salt and pepper.
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4
Coat an oven-safe skillet with 3 tablespoons of extra virgin olive oil.
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5
Bake the chicken for approximately 25 minutes or until done.
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6
Coat a medium sauce pan with the remaining 3 tablespoons of extra virgin olive oil.
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7
Slice the carrot and celery into slices of similar size and width as the mushrooms.
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8
Chop finely the garlic and shallot.
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9
Saute the garlic, shallot, mushrooms, carrots and celery on medium heat until all of the moisture is out of the skillet and the veggies are just barely starting to caramelize.
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10
While your veggies are sauteing, coarsely chop the parsley and grate 1/2 of a lemons rind.
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11
Add all of the sauteed vegetables, parsley and lemon rind to a large bowl.
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12
Squeeze the lemon juice from 1/2 of a lemon over the veggies.
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13
Cut the cream cheese into small pieces and along with the feta cheese, add to the veggies.
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14
Cut the chicken breast into bite-sized pieces, add to the veggies and cream cheese.
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15
Season with salt and pepper, mix altogether.
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16
Flour a work surface.
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17
Whisk 1 large egg in a bowl.
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18
Lay out one sheet of puff pastry and roll it out to 11 inches or more.
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19
Cut the pastry in half, add the chicken and veggie mixture to the center.
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20
Brush around the edges with the egg wash, then fold the ends of the puff pastry over your mixture.
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21
Use a fork to crimp down the sides.
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22
Brush the tops with the rest of the egg wash, cut a couple of slices along the top to vent.
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23
Place on a parchment-paper-covered cookie sheet and bake at 450 degrees for 18 minutes or until golden brown.
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24
Enjoy!
