Description
A delightful dish combining crispy puff pastry with tender chicken and mixed vegetables, perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 package (1 pound) puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Cook the chicken in a large skillet with olive oil over medium heat until browned and cooked through, about 6-8 minutes. Remove from heat.
- In the same skillet, sauté the frozen vegetables for 3-4 minutes until heated.
- To make the sauce, melt butter in the skillet. Stir in flour to create a roux, then gradually add chicken broth and cream until thickened, about 4-5 minutes. Mix in garlic powder, onion powder, cooked chicken, and parsley.
- Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut it into 4×4-inch squares.
- Spoon the filling into the center of each square and fold the edges to seal them. Place on a parchment-lined baking sheet and brush with the egg wash.
- Bake for 20-25 minutes until golden brown.
Notes
Make sure to thaw the puff pastry completely before using it. Brush the pastry with egg wash for a beautiful golden color after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
Keywords: puff pastry, chicken, easy recipe, weeknight dinner, comfort food