Remove a sheet of puff pastry from the refrigerator and allow it to sit for a moment. Lay it flat on a lightly floured surface, pressing out any cracks. Use a floured cookie cutter to cut out 20 circles—10 solid and 10 with a hole in the center.

Place the doughnut-shaped circles on top of the solid circles on a baking sheet lined with parchment paper. Make sure they are centered. Chill the assembled pastry cups in the refrigerator for 30 minutes to maintain their shape and flakiness.

Brush the tops with beaten egg for a beautiful golden finish when baked.

Preheat your oven to 400°F (200°C). Bake for 16-20 minutes until puffed and golden brown.

In a large mixing bowl, combine the cooked, cooled chicken with Greek yogurt and halved grapes. Stir gently to create a cohesive filling.

Once the pastry cups are baked and cooled, carefully remove the inner circle from each cup. Fill generously with the chicken salad mixture and garnish with chopped chives.