Combine chicken, cream cheese, sour cream, celery, egg salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
Spoon 2-3 tablespoons into cooed puff pastry, serve on a lettuce bed or use Cheese Pastry cups.
1 cup sharp Cheddar Cheese, shredded
½ cup butter, softened
½ tsp salt
½ tsp pepper
Preheat oven to 350º. Combine cheese and butter in a medium bowl. Add flour, salt, black pepper, mixing until well blended and crumbly. Knead in bowl to form a soft dough ball. Using 1 tbl of dough, shape into 18 balls. Press dough balls into bottoms and up sides of 18 well greased 2-1/2” tart pans. Prick sides and bottoms with a fork. Bake 20-25 min or until lightly browned. Cool in pans 10 min. Fill with chicken salad.