Creamy Chicken Puff Pastry (Printer-Friendly)
Tender chicken combined with a creamy sauce, enclosed in golden, flaky pastry pouches.
# The Ingredients You'll Need:
→ Sauce
01 -
4 tablespoons unsalted butter
02 -
1 small sweet onion, small diced
03 -
5 cloves garlic, minced
04 -
4 tablespoons all-purpose flour
05 -
1 cup chicken stock
06 -
1 1/2 tablespoons Better Than Bouillon chicken base
07 -
1 cup milk
08 -
2 cups heavy cream
09 -
1/2 teaspoon dried Italian seasoning
10 -
1/4 teaspoon black pepper
→ Assembly
11 -
4 cups small diced cooked chicken
12 -
2 sheets puff pastry, thawed
13 -
1 large egg
14 -
Splash of water
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 -
Melt butter in a large skillet over medium heat. Add diced onion and cook until translucent, about 8 to 10 minutes, stirring occasionally. Add minced garlic and cook for 30 seconds until fragrant.
03 -
Stir in flour and cook for 1 minute. Gradually whisk in chicken stock, then mix in chicken base. Continue whisking while adding milk and heavy cream.
04 -
Add Italian seasoning and black pepper. Simmer until sauce thickens, about 3 to 5 minutes. Remove from heat.
05 -
Place diced cooked chicken in a large bowl. Stir in 1 cup of the sauce to coat evenly. Set aside the remainder of the sauce for serving.
06 -
Roll out one sheet of thawed puff pastry on a lightly floured surface into a 12×12 inch square. Cut into 4 equal sections.
07 -
Place 1/2 cup of chicken filling onto each pastry section. Lightly moisten edges with water, fold sides over filling, and pinch seams to seal each package. Repeat for second sheet.
08 -
Whisk egg and water together. Brush mixture over each pastry parcel to achieve golden color when baked.
09 -
Arrange parcels on prepared baking sheets and bake for 30 to 32 minutes until golden brown.
10 -
Shortly before parcels finish baking, warm the remaining sauce on stove. Thin with additional chicken stock if necessary.
11 -
Plate the baked parcels and spoon warmed sauce over the top before serving.
# Extra Tips:
01 -
Use cooled cooked chicken to prevent puff pastry from becoming soggy.