1 (17 1/2 oz.) pkg. frozen puff pastry
2 whole lg. chicken breasts
1 (10 oz.) pkg. frozen, chopped broccoli
6 oz. shredded cheddar cheese
1 1/2 tsp. grated onion
1 egg beaten

Let pastry stand at room temperature 20 minutes to thaw.

In skillet, bring chicken to boil in 1 inch water, lower fire, cover and simmer 20 minutes until tender. Drain and cool. Remove skin, debone and chop chicken, place in large bowl.

Prepare broccoli by directions on label, drain and put with chicken. Stir in cheese, onion and 1/2 teaspoon salt. Set aside.

Unfold 1 sheet of pastry into a 12 x 12 inch square. Cut a 10 inch round from square, do the same with other piece of pastry, except cut to 11 1/2 inches.

Spoon chicken mixture into smaller round, leaving 1 inch all around. Brush edges of pastry with water. Put larger round on top and press edges to seal.

Cut 3 holes in top. Brush pastry with egg. Make design with scrapes and brush this also with egg. Let stand 5 minutes. Bake at 425 degrees about 30 minutes.