Preheat over to 400°. Defrost the puff pastry and cut four rectangles out of it. Place on a cookie sheet, brush with beaten egg and place in oven for 15 to 20 minutes, until well-risen and golden brown. Set aside.

Heat a frying pan until hot then cook the chicken breasts until just done (don't overcook, or they'll be dry). Remove from heat and shred.

Return frying pan to heat and melt butter. Add the shallots and fry for 1 minute. Now add the vegetables and mushrooms and sautee until tender. Add the chicken and mix well. Splash in a little white wine to deglaze, then add the stock and stir. Salt and pepper to taste.

To serve, plac a nice pile of the chicken and vegetables in the middle of a plate, and perch a puff pastry rectangle on top.

This also makes a great lunch dish!