Preheat oven to 400F.

Beat egg and water in a small bowl using a whisk or fork.

Unfold the pastry sheet onto a lightly floured surface. Roll out to make an approximate 14 inch square. Cut into 4 (7-inch) squares.

Spread 2 tablespoons of cream cheese in the center of each square. Top with about a tablespoon of parsley and then one-third to one-half cup of shredded meat.

Brush edges of each square with the egg mixture, then fold the corners of the square to the center to cover the chicken and press to seal.

Place filled pastries seam side down on a parchment paper-lined baking sheet. Brush the tops of the pastries with the egg mixture.

Bake for 25 minutes at 400F. Let cool for 10 minutes on the baking sheet before serving