1.     Preheat the oven to 375 degrees Fahrenheit.

2.     Start by shredding the meat from the whole roasted chicken and place the meat into a mixing bowl.  Add the ½ cup of CHA! by Texas Pete®, season with salt and pepper and mix well.

3.     Thaw out the 2 Pillsbury® Puff Pasty Sheets.  They come folded in 3rds.  Cut them along the folds so you have 3 strips from each sheet of puff pastry.  Cut each strip into 3rds so you get 9 small squares out of each sheet of puff pastry.  Sprinkle some of the flour on a clean work surface and roll out the puff pastry squares so they are 4 inches by 4 inches.  Use a pastry brush and dust of any excess flour from the puff pastry squares after they have been rolled out.

4.     To assemble the pockets, start by brushing the egg wash around the perimeter of each square of puff pastry. 

5.     Place approximately 2 tablespoons of the spicy chicken filling onto the center of each puff pastry square, followed by 1 tablespoon of the garlic and herb flavored Boursin cheese.  Fold the corners over to form a triangle shaped puff pastry pocket and crimp the edges together tightly with a fork so the filling doesn’t come out while baking.

6.     Brush the tops of the puff pastry triangles with the remaining egg wash. 

7.     Place the puff pastry pockets on a parchment lined sheet tray and bake them in the oven set at 375 degrees for approximately 30 minutes or until golden brown, crispy and fully cooked to an internal temperature of 165 degrees. 

8.     While the puff pastry pockets are baking, prepare the spicy CHA! flavored marinara.

9.     Place 24 ounces of your favorite marinara sauce into a small sauce pot.  Add the ¼ cup of CHA! by Texas Pete® and mix well.  Bring to a simmer and keep warm while the puff pastry pockets are baking.

10.  Place the puff pastry pockets on a serving platter with a side of spicy CHA! marinara for dipping and serve.