Mushroom & chicken pockets

4 tbsp extra virgin olive oil
1 pound white mushrooms coarsely chopped
2 cloves garlic finely chopped or grated on a zester
2 green onions thinly sliced
grated peel of half lemon
8 oz cream cheese
1 package frozen puff pastry
3/4 cup monterey jack cheese

Make sure to thaw puff pastry dough. Pre-heat oven to 450. In a large skillet heat 2 tbsp olive oil over medium high heat. Add the mushrooms, season with salt and pepper and cook until mushrooms begin to brown. Transfer to a bowl. Add 2 tablespoons to skillet and cook chicken over medium high heat until cooked through. Dice chicken and add to the bowl. Combine chicken, mushrooms, green onions, cheese, cream cheese and lemon zest. Mix well.

Roll out pastry dough on a flat surface lightly floured. Cut in half. Place 1/4 mixture on one side of the dough. Fold over and seal all sides. Poke two holes in the top to vent. Repeat with remaining 3 pieces of dough. Place on a greased cookie sheet and bake for 18-24 minutes until crust is golden brown. Remove and eat.