Saute the chicken in half of the oil over medium-high heat until golden brown and cooked through, about 5 minutes. Set aside.
Add the remaining oil to the same pan and saute the onion and bell pepper until softened, about 5 more minutes. Add salt and pepper. Then add the mixture to the chicken and stir to combine.
Meanwhile, add the hot sauce and butter to a small pot and heat on low until the butter has melted, about 2 minutes. This can also be done in a small bowl in the microwave. In this case, you will only need to heat the mixture for about 20 seconds. Stir to combine. Set aside.
On a cutting board, open up one sheet of your puff pastry. Leave the other one in the fridge until you are ready for it. If you have something to roll it with (rolling pin, water or wine bottle), roll it out a bit.
Cut the sheet into 4 equal-sized squares.
Brush or spoon about 1 tablespoon of sauce onto each square, leaving about an inch around all sides sauceless.
Scoop about 1/4 cup of the chicken and vegetable mixture onto the center of each square. Spoon a little more sauce on top if you like.
Sprinkle about 1 tablespoon of cheese on each pile of chicken and vegetable mixture.
Fold your puff pastry in your preferred shape (I always have a difficult time deciding my favorite and make multiple, but a simple triangle turnover shape is best for even cooking and keeping all the filling inside rather than all over the forest). If you want to play with other options, here is a fun video tutorial.
Repeat process with the second sheet of puff pastry.
Place on a baking sheet and bake at 400 degrees for about 20 minutes, until the pastry is puffed and golden brown. Cool and pack for your trip, along with some fresh celery sticks and blue cheese.
