mealplt2These Chicken Puffs are my take on a recipe for Hot Chicken Salad Stuffed Puff Pastry on A Fridge Full of Food.  I made a few  changes, including making the chicken salad filled puff pastry into individual portions.  The filling is really delicious, however you want to form the pastry.

CHICKEN PUFFS

  • 2 cups cooked chicken, cut into cubes
  • 1 cup chopped onion
  • 1/3 cup pine nuts
  • 1 cup frozen peas and carrots
  • 1/4 cup mayonnaise
  • 4 oz. cream cheese, room temperature
  • 1/3 cup chicken broth
  • 2 Tblsp. lemon juice
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt*
  • A few grinds of black pepper
  • 2 sheets of puff pastry, thawed (Pepperidge Farm)
  • 2 Tblsp. milk

*Salt amount will depend on how salty your chicken broth is – taste test before seasoning.

Preheat oven to 350 degrees F

In a large bowl, place the chicken, onion, pine nuts and peas/carrots.  Mix together and set aside.

With a hand mixer or small food processor, mix together the mayonnaise, cream cheese, chicken broth, lemon juice, thyme, salt and pepper.  Combine the chicken mixture with the mayonnaise mixture.

Cut the 2 sheets of puff pastry into 9 sections each.  Place one section on a floured board and roll thin (like pie crust).  Place 1/4 cup of the chicken mixture in the center of the pastry.

pcbdBring up the edges of the pastry to cover the filling and pinch to seal.  Place on an ungreased baking sheet.  Repeat with remaining sections of pastry and chicken mixture.

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Brush the tops of the puffs with milk and bake @ 350 degrees F. for 40 minutes.  Serve immediately with Creamy Mushroom Sauce.

Makes 18 small puffs.

The recipe for the mushroom sauce is adapted from one on Recipezaar by Kittencal.

CREAMY MUSHROOM SAUCE

  • 8 oz. button mushrooms, sliced
  • 2 Tblsp. butter
  • 1/4 cup all-purpose flour
  • 1-1/4 cups chicken broth, divided
  • 1/4 cup white wine
  • 1/2 tsp. salt*
  • 1/8 tsp. black pepper

*Salt amount will depend on how salty your chicken broth is – taste test before seasoning.

In a small skillet, saute the mushrooms in butter until they are beginning to brown.  Set aside.

In a small cup, whisk together the flour and 1/4 cup of cold chicken broth.  Set aside.

In a medium saucepan, place remaining one cup of chicken broth, wine, salt, and pepper.  When mixture is hot, whisk in the flour/broth mixture.  Bring to a boil and let cook for 2 minutes longer, whisking smooth.  Stir in mushrooms.  Serve with Chicken Puffs.

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For Sunday dinner, I served the Chicken Puffs and Mushroom Sauce with mashed potatoes and steamed asparagus with Mock Hollandaise Sauce. My two daughters and I thoroughly enjoyed the meal and there were plenty of leftover puffs which heat well in a 350 degree F oven – to preserve crispness, don’t microwave.