Puff Pastry Chicken
You're going to love this one imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
- 17.3 ounces puff pastry 2 sheets
- 1¾ cups cooked chopped chicken
- 1½ pounds cooked shredded chicken
- 1 tablespoon salted butter
- ⅔ cup diced sweet onions
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- ¾ to 1 cup whole milk
- Fresh herbs: parsley thyme, tarragon
- Seasonings: garlic powder black pepper, smoked paprika, Italian seasoning
- 1 egg for egg wash
Instructions
- Preheat oven to 400°F (200°C).
- In a pan, melt butter and sauté onions until soft.
- Add garlic and cook for 1-2 minutes.
- Whisk in flour to form a roux, then gradually add milk to create a creamy sauce.
- Stir in shredded chicken and season with salt, pepper, and herbs.
- Let the filling cool completely or chill up to 24 hours.
- Roll out puff pastry and cut into squares or desired shapes.
- Place 1-2 tablespoons of filling onto each square.
- Seal edges and brush tops with egg wash.
- Arrange on parchment-lined baking sheet, spacing each 1 inch apart.
- Bake at 420°F for 10-15 minutes until golden brown.
- Serve warm and enjoy the flaky, creamy goodness!
Notes
For extra flair, try mixing in sautéed spinach, roasted mushrooms, or diced bell peppers. Crumbled feta or shredded mozzarella also makes for fun twists!