Life + Style

September 22, 2015

Chicken Puff Pastry

When Matthew and I first started dating I wanted to impress him with my culinary skills.  Most of which were gathered from the sample stations at Costco and a few attempts by my Mom to show me a trick or two when she came to visit.  I should have known it was true love between us when he saw my canned chicken and frozen broccoli and still let me talk about how awesome it was that I could cook for him.  In return of that first mediocre college-kid style meal I prepared for us, he invited me to his house the next day and whipped up what could only be described as gourmet.  And damn good.

So here you have it, Chicken Puff Pastry.  Sure to impress.



Boneless skinless chicken (cut into small pieces)
Garlic (chopped)
no salt added corn
red pepper (chopped)
fresh parmesan cheese block for grating
puff pastry sheets
cilantro or parsley (chopped fine)
olive oil 
white wine (or prosecco)
parchment paper


Saute chopped onion, red pepper, garlic and corn on medium heat until browned.
Deglaze pan with dry white wine and remove ingredients and set aside.

Add diced chicken to the pan and cook thoroughly on medium heat (about 7-10 minutes)

Combine the original ingredients and the chicken and allow to simmer on low heat while you prep the pastry. (see below)

To finish the sauce add heavy cream, freshly grated Parmesan cheese, a dash of paprika and S&P to taste.

Puff Pastry: allow puff pastry sheets to sit at room temperature for about 30 minutes. Once thawed cut into squares and roll to a fairly thin sheet. Stack two sheets, press edges and score the top.

Once the sheets are ready place on a parchment paper lined cookie sheet and bake for 15 minutes on 400degrees or until golden brown.

To serve- Cut an opening in the pastry and add chicken mixture then top with fresh grated parmesan cheese


  1. Thanks for posting, girl! Cant wait to try!

  2. Thanks for posting, girl! Cant wait to try!

  3. That is going on my table this week! Thanks!

  4. Sounds delicious! Can you give some measurements (specifically for the sauce)? And, to finish the sauce as the directions say, does that mean add the cream, etc. to the chicken and vegetables? Where does the cilantro or parsley go? Sprinkled on top before serving?

    1. yes! Add about a 3/4 cup of cream and then add more in very slowly if you feel like it needs it. Liquid measurements can be so hard because if your stove top is on slightly higher it will eat up more liquid than someone who has it on slightly cooler. Also depending on if you buy chicken with a higher concentration of injected chicken stock. Just use your eye to gauge and remember you can always add more but it's hard to thicken once it's too much (although corn starch or flour will do the trick!). Just add the parsley or cilantro at the end when you mix everything up. It's mostly for garnish so it gets added last. It's also pretty so sprinkle some on top of the plate :)

  5. Oh wow - I make an altogether different "chicken puff pastry", my kids' favorite meal, but I need to try your recipe!! Sounds delish and after many years of our version (where the chicken is wrapped in the pastry) I'm ready for something new. Thanks for sharing!

  6. Sounds yummy! Thanks for sharing!! What kind of puffed pastry do you prefer?

    1. I've only ever seen pepperidge farms but I'm sure any brand would work!

  7. Neither my husband or I are very much of cooks. I remember when we were first married how pathetic my attempts were. I actually think I considered opening up a can of soup to be cooking...While I am still not much of a cook, I've gotten at least a few dishes that I can make. I'll have to try this recipe out!

  8. Thanks for sharing!! This looks amazing!

  9. This looks great but there are no ingredient measurements so it really makes it tough to reproduce. Could you provide? Thanks :)


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