Cut the puff pastry as desired round or square, brush with the egg wash and bake in preheated oven 420 degrees until done about 8 minutes, push the center of the puff pastry down to make a cup for the chicken mix.
Heat the oil and butter and sauté the chicken about halfway, add the garlic, shallots and continue to cook, add the onion, celery, mushroom, peas and continue to cook on medium heat. Add the wine and reduce, add the cream and simmer until the sauce starts to thicken.
Add the herbs and season with salt and pepper.
Place the pastries on the plates and fill them with the chicken mixture.
Place the Parisian vegetables around the pastry on the plate and drizzle the herb oil around the plate as a garnish.
