Low Sodium Chicken Puffs
Delightfully flaky and irresistibly savory, these Low Sodium Chicken Puffs transform a classic appetizer into a heart-healthy indulgence perfect for any occasion. Made with shredded chicken breast, low-sodium cream cheese, and aromatic fresh herbs, the creamy filling is encased in golden puff pastry for a light yet satisfying bite. The recipe features a simple homemade roux with unsalted butter and low-sodium chicken broth, ensuring maximum flavor without the added salt. Ideal for entertaining or an elevated snack, these chicken puffs bake to perfection in just 25 minutes, showcasing their crisp, buttery layers. Serve them warm for a crowd-pleasing option that’s both delicious and mindful of dietary needs. Keywords: low sodium chicken puffs, healthy appetizer, puff pastry recipe, heart-friendly snacks, savory chicken filling.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 0.5 cup Low-sodium chicken broth
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 4 ounces Low-sodium cream cheese
- 1 tablespoon Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 0.5 teaspoon Black pepper
- 2 sheets Frozen puff pastry sheets
- 1 unit Egg, beaten
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, melt the unsalted butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux.
Gradually whisk in the low-sodium chicken broth until smooth. Bring the mixture to a simmer, then lower the heat and cook for 2-3 minutes until thickened.
Stir in the low-sodium cream cheese, shredded cooked chicken, fresh parsley, fresh dill, and black pepper. Mix until the cream cheese is melted and the filling is well combined. Remove from heat and let cool slightly.
On a lightly floured surface, roll out the thawed puff pastry sheets to smooth them out. Cut each sheet into 9 equal squares.
Place about 1 tablespoon of the chicken filling in the center of each square. Fold the pastry over to form a triangle, and seal the edges by pressing with a fork.
Place the filled puffs on the prepared baking sheet. Brush the tops lightly with beaten egg to give them a golden sheen when baked.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Allow the puffs to cool for a few minutes on the baking sheet before serving.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
