In a medium-high heat pan, add a drizzle of light olive oil.

Sauté the diced onion for 2 minutes until translucent.

Add the chicken pieces, seasoning with salt and black pepper. Cook for about 2 ½ minutes, stirring occasionally.

Incorporate the mushrooms and cook for an additional 7 minutes, stirring occasionally.

Add the herbes de Provence and chopped parsley, stirring for 1 minute.

Finally, add the cream cheese and mix for 1 ½ minutes until well combined. Adjust seasoning with salt to taste and stir for another 30 seconds. Turn off the heat and allow the mixture to cool.

Preheat your oven to 200 °C (400°F) or 180 °C for fan ovens (Gas Mark 6).

On a floured work surface, roll out the puff pastry. Cut it into squares of approximately 12 x 12 cm (4.7 x 4.7 inches).

Gently stretch the pastry squares using your fingers to make them slightly larger.

Place about 1 ½ tablespoons of the filling in the center of each pastry square.

Fold the pastry over to create a triangle and pinch the edges to seal tightly (refer to the video for visual guidance).

Arrange the stuffed pastries on a baking tray lined with parchment paper.

In a small bowl, whisk together the egg yolk and milk.

Brush the mixture over the tops of the pastries to give them a beautiful golden finish.

Bake in the preheated oven for 20 to 25 minutes, or until the pastries are puffed and golden brown.

Allow the pastries to cool for a few minutes before serving. Optionally, sprinkle with fresh dill for added flavor. Enjoy your delicious chicken and mushroom puff pastry pies!