1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. In a medium bowl, combine the shredded chicken, Buffalo sauce, ranch or blue cheese dressing, shredded mozzarella, crumbled blue cheese (if using), and chopped celery. Add garlic powder or smoked paprika if desired. Mix well until everything is evenly coated.
3. Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares, giving you about 8 pockets total.
4. Spoon about 2-3 tablespoons of the chicken mixture onto the center of each pastry square. Be careful not to overfill—Mama Lou always said a little restraint makes for a better pocket!
5. Brush the edges of each square with the beaten egg. Fold the pastry over to create a triangle, enclosing the filling. Press the edges firmly with a fork to seal them well.
6. Place the pockets on the prepared baking sheet. Brush the tops with the remaining beaten egg to give them a beautiful golden finish.
7. Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown. Keep an eye on them; the smell alone will make you eager to pull them out!
8. Remove from oven and let cool for 5 minutes before serving. This resting time helps the filling set slightly, making them easier to eat.

When I first made these with Ouma, we learned that little tip the hard way—biting into a pocket straight out of the oven meant Buffalo sauce everywhere! Now, a brief pause is our golden rule.