Alfredo Chicken Pockets

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Bits of chicken and vegetables bathed in homemade Alfredo sauce and wrapped in a crispy puff pastry shell.

Pastries with chicken alfredo filling.

Around the start of the pandemic, I wanted to bake something, and I needed puff pastry to do it. I checked three different stores, but they were all out! I know it’s possible to make myself, but I didn’t want to go through that much hassle for what at the time was just a simple dessert.

Eventually, stores restocked and I was there at a time that I could pick some up, and I got several boxes of the pastry sheets just to have on hand. Then, as you might expect, I didn’t use any of them for months.

Times like these are when recipes like this are born. I see an ingredient I have around (puff pastry), decide I want to do something with it, and figure something out.

Filling Options

Ingredients for chicken pastries.
As always, the ingredients are pretty simple.

The recipe I’ve put together below uses chicken, mushrooms, and broccoli bathed in Alfredo sauce. I make my own Alfredo sauce (which I wrote about last week) but you can use whatever you like. I also used chicken I cut into bits and cooked, but it might be easier to cook up some shredded chicken first. It would be a slightly different texture, but it would still be pretty tasty.

This is also a pretty flexible recipe. You can put in any filling you want, really. I plan to try a few more in the future, since I have more puff pastry floating around. Think things like chicken and pesto with tomatoes, ham and swiss, or even a taco meat mixture with tomato and cheese.

Anyway, here’s the recipe. Let me know if you try it out!

Alfredo Chicken Pockets

Puff pastry pockets filled with a savory blend of chicken, mushrooms, broccoli, and Alfredo sauce.
Servings 3 Pastries
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Equipment

  • Baking Sheet
  • Pastry Brush

Ingredients

  • 1 Sheet Puff Pastry
  • ¼ Cup Alfredo Sauce
  • ½ Cup Broccoli
  • ½ Cup Mushrooms
  • 1 Cup Chopped Chicken
  • ½ Cup Shredded Cheddar
  • 1 Egg
  • ½ Tsp Salt
  • ½ Tsp Pepper
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder

Instructions

  • Prepare your ingredients. Chop your veggies and chicken. Thaw puff pastry according to box instructions.
  • Preheat oven to 400°F.
  • Add mushrooms and broccoli in a small saucepan with a bit of oil. Place over medium heat and stir to coat.
  • Add a couple tablespoons of water and steam until the broccoli is bright green, about 3-4 minutes.
  • Remove veggies from pan and place on paper towel to drain excess moisture.
  • Add two tablespoons of oil to a pan and add the chicken. Add the spices and cook until done, about 5-6 minutes.
  • Drain the chicken. Then, add the chicken and veggies to the Alfredo sauce and stir together.
  • Cut the puff pastry into six rectangles. I rolled mine out slightly to make larger pastries, but this isn't required.
  • Spoon filling onto three of the pastry rectangles. Aim for about a tablespoon or two, but how much you add depends on how large your pastries are. Leave enough space around the edges for sealing the pastry.
  • Top the filling mounds with shredded cheddar.
  • Place a bare rectangle over top of a topped rectangle. Using a fork, press the edges to seal around them.
  • Beat the egg and brush it on the sealed pastry as an egg wash.
  • Bake until golden, about 15-20 minutes.
Course: Main Course
Cuisine: American
Keyword: Chicken, Puff Pastry

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