Chicken Friand

Mushrooms: Sautee garlic and onion in 2 TBSP butter. Add 1/2 teaspoon Herbs de Provence and mushrooms. Cook until mushrooms are tender. Set mushrooms aside. Sauce: Melt remaining 4 tablespoons of butter with the 4 tablespoons of flour to make a roux. Slowly add chicken stock and 1/2 teaspoon Herbs de Provence. Add 3 ounces of Grueyere and half of the cooked mushrooms from above. Filling: Mix chopped cooked chicken, remaining 2 ounces of Grueyere, and remaining mushrooms together in a bowl. Pastry: Cook Puff Pastry Shells to package directions. Assemble: Mix the sauce and filling together and stuff into pastry rounds.