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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Meanwhile, line 2 baking sheets with parchment paper and lightly dust them with flour.
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3
Unfold 1 pastry sheet, lay it flat on one of the baking sheets, and place it in the freezer for 15 minutes.
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4
Leave the other puff-pastry package in the refrigerator and set the other baking sheet aside.
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5
Remove the pastry from the freezer and slide it onto a work surface on the parchment.
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6
Line the baking sheet with a fresh sheet of parchment and set it aside.
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7
Unfold the second sheet of pastry, lay it flat on the remaining floured baking sheet, and place it in the freezer for 15 minutes.
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8
Meanwhile, use a fluted 1-3/4-inch round cutter to cut 35 circles out of the first sheet of pastry, pushing straight down through the pastry without twisting.
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9
Remove the scraps and transfer the circles to the baking sheet with fresh parchment, leaving 1/4 inch of space between each; set aside at room temperature.
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10
Whisk together the egg and water in a small bowl until combined; set aside.
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11
Remove the second pastry sheet from the freezer and slide it onto the work surface on the parchment.
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12
Using the 1-3/4-inch cutter, cut 35 circles, pushing straight down without twisting.
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13
Using a fluted 1-1/4-inch round cutter, cut out smaller concentric circles from the centers (if the pastry becomes too soft, return it to the freezer until firm).
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14
Remove the smaller centers and the outer scraps to reveal the puff-pastry rings.
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15
You should now have 35 larger circles and 35 rings.
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16
Place the baking sheet in the freezer until the pastry is firm, about 5 minutes.
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17
Use a pastry brush to lightly brush each of the larger circles with the egg wash, working 5 pieces at a time.
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18
Place the rings on top of the larger circles, lining up the edges and pressing lightly to make them adhere.
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19
Discard the remaining egg wash.
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20
Bake until browned and puffed, about 20 to 25 minutes.
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21
Using the handle of a wide wooden spoon, punch down the centers of the pastry shells.
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22
Leave the oven on.
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23
(If youre making the pastry shells in advance, store them in an airtight container at room temperature.)
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24
Rub the chicken breast on both sides with the olive oil and season generously on both sides with salt and pepper.
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25
Place on a baking sheet and cook until an instant-read thermometer inserted in the center registers 165 degrees F, about 30 to 35 minutes.
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26
Remove from the baking sheet to a cutting board and let rest until cool enough to handle, about 20 minutes.
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27
When the chicken is ready, remove the meat from the bone, discarding the skin, cartilage, and fat.
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28
Cut the meat into 1/4-inch cubes and set aside (youll need 1 cup).
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29
Melt the butter over medium heat in a large frying pan until foaming.
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30
Add the celery, shallot, and carrot and season generously with salt and pepper.
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31
Cook, stirring occasionally, until the vegetables have almost softened, about 5 minutes.
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32
Remove the pan from the heat and carefully add the Cognac or sherry.
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33
Increase the heat to medium high, return the pan to the stove, and cook until the alcohol has almost evaporated, about 2 minutes.
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34
Reduce the heat to medium.
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35
Add the cream, stock or broth, and sage, stir to combine, and simmer, adjusting the heat as necessary, until the vegetables are tender, about 4 minutes.
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36
Meanwhile, place the cornstarch and water in a small bowl and stir to combine.
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37
Add the cornstarch mixture to the pan.
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38
Bring to a simmer, whisking occasionally, until thickened, about 2 minutes.
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39
Remove from the heat and stir in the peas, parsley, and reserved chicken until coated and warmed through.
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40
Taste and season with salt and pepper as needed.
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41
When ready to serve, spoon the hot filling into the pastry shells and serve immediately.
