Puff Pastry Chicken Recipe

Close up of Puff Pastry with Chicken on a plate.

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.

Course Appetizer, Main Course, Party

Cuisine American

Keyword creamy chicken pockets, Puff Pastry Chicken

Prep Time 30

Cook Time 20

Total Time 50

Servings pockets

Calories 559kcal

Author Ang Paris

Equipment

Ingredients

1 tablespoon butter
⅔ cup sweet onion, diced fine
2 teaspoons fresh garlic, minced
½ lb cooked chicken, shredded
8 oz creamy garlic and herb Swiss cheese
Himalayan OR Kosher salt
freshly ground black pepper
2 packages Puff Pastry Dough (I use Wewalka)
1 egg for egg wash

Instructions

Cook the minced onion in a skillet with the butter on low heat until they are translucent.
1 tablespoon butter, ⅔ 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.
½ lb cooked chicken, shredded
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
Remove the skillet from the heat.
Add the herb cheese to the chicken and combine well.
8 oz 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 Wewalka)
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.

Notes

Food Safety Tip:

Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.

Tips for Using Wewalka Dough

Wewalka Dough comes rolled with parchment paper which makes it super simple to handle. There's no need for flour or a rolling pin, it's ready to go! Here are some other tips working with this dough.

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.
Use the parchment paper. Unroll and keep the dough on the parchment paper while filling, sealing and baking. I trim the edges parchment so it doesn't hang off the baking sheet. (Note: this paper is oven safe up to 500°F.)
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