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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Flaky crisp chicken pockets.. better than pot pies! Gotta try these!! Ingredients:
* 1/2 pound puff pastry squares |
* 1 tablespoon butter |
* 2 diced chicken breast halves |
* 6 chopped mushrooms |
* 4 ounces herb cream cheese |
* 1/4 cup chopped parsley |
* 1 beaten egg |
* salt |
* pepper |
Directions:
1. Combine the Chicken and Mushrooms
2. First, melt the butter on a skillet under medium-high heat. Add the chicken and the mushrooms. Season the pan with salt and pepper.
3. Once the chicken is cooked through, and the mushrooms have released their juices, remove the mixture from the pan and put it to cool in the refrigerator for at least 15 minutes.
4. Cut the Pastry Dough Into Squares
5. Preheat the oven to 400 degrees.
6. Next pull out a layer of pastry dough and roll it into a 14-inch square. Cut it into four squares.
7. Add the Chicken Puff Filling
8. Spread 1-2 tablespoons of the cheese onto the square. Then top it off with a tablespoon of parsley and next, a spoonful of chicken and mushrooms.
9. Now, brush the edges of the square with the beaten egg. This will help seal the edges of the pastry together.
10. Bake the Chicken Puffs
11. Pick up the corners, and fold into the center over the filling. Place the puff seam side down onto a parchment lined baking sheet.
12. Do this for all of the squares. Brush the top of the puffs with the egg mixture so they will turn a nice golden brown.
13. Bake for 25 minutes, until they are puffed and golden. Serve warm and enjoy.
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