Puff Pastry Chicken Pockets

Ingredients

This is meant to be a brief overview of the chicken puff pastry recipe. Please scroll down to the teal box below for step-by-step instructions and a full printable recipe card with ingredients.

Here is what you will need for this delicious recipe:

• Onion: Any kind of onion will work, although I prefer to use a sweet onion.
• Garlic: Fresh garlic adds lots of great flavor, although you can use
• Puff Pastry Dough: I prefer to use the store-bought puff pastry dough from the refrigerator’s case at your grocery store so I don’t have to wait for the dough to thaw from the frozen section.
• Chicken: Leftover chicken is great for this recipe. You can also use a rotisserie chicken from the grocery store or our Healthy Pulled Chicken Recipe.
• Herb and Garlic Creamy Swiss Cheese Spread: Look for brands that make this spreadable cheese such as The Laughing Cow or Alouette.
• Other ingredients: You’ll need a little bit of butter or olive oil to cook the onions and garlic. Additionally, you’ll want salt and black pepper, plus parsley, for garnish (optional). If you like, you can add other fresh herbs like parsley, tarragon, or thyme to the chicken mixture.

This recipe makes enough creamy chicken filling for 12 puff pastry pockets.

Serving Suggestions

Cranberry sauce is the perfect complement to this dish because the sweetness balances the savory chicken filling so well. (This cranberry butter would be tasty, too!) You might also serve it with a couple of spoonfuls of fig preserves. Here are some delicious side dishes that you might also enjoy:

• Crispy Smashed Potatoes
• Maple Roasted Sweet Potatoes
• Garlic Cheese Bombs
• Loaded Baked Potato Casserole

Similar Recipes

Next time, try one of these super yummy puff pastry recipes:

• Spinach Puff Pastry – with a cheesy spinach filling, these puff pastry ‘muffins’ are always a big hit at parties.
• Bacon Puff Pastry Twists – this is one of my favorite go-to easy recipes because they’re a cinch to make and everyone loves them!
• Mini Puff Pastry Chicken Pot Pie Recipe – a delicious recipe for dinner time and a great make-ahead meal.
• Homemade Pizza Pockets – stuffed with pepperoni and mozzarella are an easy dinner or awesome game-day snack.
• Ham and Cheese Croissants – yummy on-the-go breakfast or fun appetizer.

Note ready to make these Puff Pastry Chicken pockets yet?

Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Puff Pastry Chicken Pockets

Golden brown puff pastry stuffed with creamy garlic and herb Swiss cheese with chicken is a fantastic meal, but also wonderful for parties and potlucks, too.

Add to Your Recipe BoxGo to Collections

4.67 from 3 votes

1x2x3x

Print Pin Rate

Course: Appetizer, Main Course, Party

Cuisine: American

Keyword: creamy chicken pockets, Puff Pastry Chicken

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 pockets

Calories: 559kcal

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Cook ModePrevent your screen from going dark

Ingredients

• 1 tablespoon butter
• 2/3 cup sweet onion, diced fine
• 2 teaspoons fresh garlic, minced
• 1/2 lb cooked chicken, shredded
• 8 ounces creamy garlic and herb Swiss cheese
• Himalayan OR Kosher salt
• freshly ground black pepper
• 2 packages Puff Pastry Dough (I use Jus-Rol)
• 1 egg for egg wash

Get Recipe Ingredients

Instructions

• Cook the minced onion in a skillet with the butter on low heat until they are translucent.
  1 tablespoon butter, 2/3 cup sweet onion, diced fine
• Add the minced garlic and cook 1-2 minutes more.
  2 teaspoons fresh garlic, minced
• Turn up the heat to medium and add the diced chicken breast and stir frequently. Season with salt and pepper to taste.
  Himalayan OR Kosher salt, freshly ground black pepper, 1/2 lb cooked chicken, shredded
• Remove the skillet from the heat.
• Add the herb cheese to the chicken and combine well.
  8 ounces creamy garlic and herb Swiss cheese
• Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry on a baking sheet.
  2 packages Puff Pastry Dough (I use Jus-Rol)
• Cut off the excess paper and discard.
• Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces.
• Cut each of the three pieces in half so you have six square pieces of dough.
• Add two tablespoons of the chicken mixture to the center of each square.
• Use your finger to add a little water to the edge of two sides of the dough.
• Fold the dough into a triangle and use a fork to crimp the edges.
• Repeat with each of the squares.
• Brush each triangle with the egg wash.
  1 egg
• Bake at 350-degrees F until the pastry is golden brown, about 20 minutes.

Equipment

• Cutting Board
• Santoku Knife
• Skillet
• Spoonula
• Medium Mixing Bowl
• Baking Sheet
• Spatula

Notes

Tips for Using Puff Pastry

• Keep the dough cool. Don’t let the dough sit on the countertop for too long; handling it is much easier right out of the refrigerator.
• Got 10 extra minutes? For extra puffy, flaky dough, pop the tray of chicken pockets into the refrigerator for 10-15 minutes before baking. This step is optional, so don’t stress if you’re in a rush.

Recipe Variations

There are so many ways to make this puff pastry chicken your own. Here are a couple of ideas:

• For a shortcut, use rotisserie chicken from the grocery store.
• Use leftover Slow Cooker Buffalo Chicken or 40 Clove Garlic Chicken and add cream cheese instead of the creamy Swiss.
• Instead of chicken, use leftover Slow Cooker Pulled Pork. Omit the creamy cheese and include shredded cheddar and mozzarella cheeses.

How to store leftovers:

Keep leftovers stored in an airtight container or resealable bag.

How do you reheat puff pastry?

Keep the pastry flaky and crisp by reheating these pockets in the oven. Place them on a parchment-lined baking sheet in a 225-degree F oven until warmed through.

Nutrition

Calories: 559kcal | Carbohydrates: 39g | Protein: 13g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 260mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!