Alfredo Chicken Pockets
Puff pastry pockets filled with a savory blend of chicken, mushrooms, broccoli, and Alfredo sauce.
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.