Heat oven to 400 degrees.

Lay out the puff pastry to defrost and cut each sheet into 4 squares.

Cook bacon and crumble, shred the cheese, and slice the green onion, set aside.

Cook the diced chicken and dump in a bowl. Add the cream cheese to the bowl of warm chicken and stir until well distributed. Add the bacon, onion, cheese, garlic salt, and red pepper to the bowl, stir well.

After the puff pastry has defrosted, place a large dollop of the chicken mixture into the middle of each square. Pull up the sides to the top center and squeeze together to seal the chicken mixture inside.

Place on a greased sheet pan or inside large muffin tins.

Brush the tops with an egg, that has been whisked.

Bake for about 22 minutes, or until the tops turn golden.