Creamy Chicken Pastry Recipes

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CHICKEN IN PUFF PASTRY



Chicken in Puff Pastry image

You'll never believe a dish this scrumptious, comforting and impressive-looking could be made with just five ingredients! It offers such an easy way to entertain friends. -Gina Hobbs, Tifton, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

4 chicken tenderloins
1/8 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1/2 cup spreadable spinach and artichoke cream cheese
4 slices Muenster cheese, halved
1 egg
1 tablespoon water

Steps:

  • Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 496 calories, Fat 30g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 5g fiber), Protein 19g protein.

NANCY'S CHICKEN IN PUFF PASTRY



Nancy's Chicken in Puff Pastry image

Chicken breasts with herbed cream cheese, wrapped in puff pastry and baked. A very easy but delicious dish, good for company! This recipe is derived from a dish my mother-in-law makes.

Provided by BURKH007

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
salt and pepper to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese with chives
4 puff pastry shells

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
  • Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
  • Bake for 12 to 15 minutes, until golden brown.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.4 g, Cholesterol 118.6 mg, Fat 37.8 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 16.9 g, Sodium 556.8 mg, Sugar 4 g

PUFF PASTRY CHICKEN AND LEEK CASSEROLE



Puff Pastry Chicken and Leek Casserole image

The star in this casserole is the leeks with their soft, sweet, and subtle flavor giving a wonderful base for the chicken and spices. Using a box of puff pastry adds a wonderful, light crunch that will win your taste buds over.

Provided by analyticalblonde

Time 1h35m

Yield 8

Number Of Ingredients 20

1 pound boneless, skinless chicken thighs
1 large leek, sliced
2 medium carrots, chopped
2 stalks celery, chopped
1 cup peas
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 teaspoons minced shallot
2 teaspoons dried tarragon
1 ½ teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon ground black pepper
2 leaf (blank)s bay leaves
2 ½ cups milk
4 tablespoons salted butter
3 tablespoons all-purpose flour
⅔ cup heavy whipping cream
1 ½ teaspoons Dijon mustard
1 (17.5 ounce) package frozen puff pastry, thawed
1 large egg, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
  • Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
  • Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
  • Bake in the preheated oven until golden, 30 to 40 minutes.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 42.1 g, Cholesterol 106.8 mg, Fat 42.8 g, Fiber 3 g, Protein 19.8 g, SaturatedFat 16.4 g, Sodium 733.9 mg, Sugar 6.6 g

CREAMY CHICKEN VOL-AU-VENT



Creamy Chicken Vol-au-Vent image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white portion only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.

PUFF PASTRY CHICKEN BUNDLES



Puff Pastry Chicken Bundles image

Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 large egg
1/2 teaspoon cold water

Steps:

  • Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

Nutrition Facts : Calories 624 calories, Fat 32g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 6g fiber), Protein 44g protein.

CREAMED CHICKEN OVER PUFF PASTRY



Creamed Chicken Over Puff Pastry image

I was thinking about something different to do with chicken breast and I remembered that I had some puff pastry in the freezer. A friend of mine told me about doing this once before, so I thought I'd try it. It turned out great and was a quick, stick-to-your ribs meal. I served mine with a little spinach, it was so good. I hope...

Provided by Elaine Bovender

Categories     Chicken

Time 30m

Number Of Ingredients 10

1 sheet(s) prepared frozen puff pastry, thawed
1 large chicken breast
salt and pepper to taste
paul prudhommes chicken magic seasoning to taste
2 Tbsp butter
2 Tbsp all purpose flour
1/2 c powdered milk
1 1/2 c water
1/2 to 1 c of your favorite veggies (red bell pepper, celery, green peas, etc., whatever you like or you could leave out the veggies altogether).
2 to 3 slice bacon, cooked crisp and crumbled for garnish

Steps:

  • 1. Cut chicken breast into bite-sized chunks. Heat small amount of oil in a skillet. Once oil is hot, add the chicken pieces, Paul Prudhommes seasoning and salt and pepper. Brown pieces on both sides and cook until done. Drain on paper towels to cool and set aside. (you can do this earlier in the day or the night before).
  • 2. Preheat oven to 400 degrees and lightly grease a cookie sheet. Set aside.
  • 3. Cut puff pastry sheet in half across the width, then cut on the folds, making 6 squares. Place on the cookie sheet and bake in the preheated oven for 15 minutes or until golden. Remove from oven.
  • 4. While pastry is baking, melt the butter in a sauce pan and add the flour and cook stirring for about a minute to make a roux. Mix powdered milk with water, stirring until smooth and add to the roux and continue stirring over medium heat. Once mixed, add the chicken and the veggies of your choice and cook until thickened (I used 1/2 cup of frozen peas in mine). You may also add additional salt and pepper, if necessary.
  • 5. When the puff pastry is done, open the square to make two halves and put on a plate. Spoon over creamed chicken and top with a second split square. Spoon over remaining creamed chicken and garnish with crumbled bacon. Serve hot.
  • 6. NOTE: If you're making this for two people, you can serve the remaining two squares of puff pastry with a little butter or you can use them to make a dessert. Either way, they're delicious!

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  • Heat a saute pan with the butter until melted, add the flour, black pepper, and mustard paste.Whisk to mix everything and let cook for 2 minutes. Add half the milk, then all of the chicken, then the remaining milk. Cook for a 3 - 4 minutes until the milk reduces. If the mixture is too dry add 1 - 2 more tablespoons of milk. Season with salt. Let cool completely.
  • To prepare the shells: Defrost puff pastry shells at room temperature for 30 minutes. Cut squares into triangles, fill one side with 1 tablespoon of mixture. Fold 1 side of the pastry over the filling and crimp the two open sides using a pastry crimper or fork. Repeat with remaining shells. If baking right away, brush pastries with lightly beaten egg.Line the pastries on a baking sheet and bake at 350 degrees F for 15 - 17 minutes or until pastries turn lightly golden brown. Do not open the oven for the first 15 minutes of baking, pastries will not rise to full potential.
  • To Freeze for Later: Line the prepared pastries on a baking sheet 1 inch apart from each other and freeze for 1 hour or until they harden. Transfer to a zip-lock bag and store in the freezer till ready to bake.
  • When baking: place desired amount of pastries on parchment-lined baking sheet, let sit at room temperature for 5 minutes. Brush with beaten egg and bake for 15 - 17 minutes or until pastries turn lightly golden brown. Do not open the oven for the first 15 minutes of baking, pastries will not rise to full potential.


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