Puff Pastry Chicken Pockets
Delight your taste buds with these golden, flaky Puff Pastry Chicken Pockets, a perfect combination of comfort and sophistication! This recipe features tender, seasoned chicken breast mixed with a rich, creamy filling of sautéed onions, garlic, carrots, and peas, all wrapped in buttery puff pastry for a tantalizingly crisp exterior. Enhanced with aromatic thyme and finished with a glossy egg wash, these elegant yet easy-to-make pockets bake to perfection in just 25 minutes. Ideal for family dinners, casual gatherings, or even meal prep, these savory treats are as versatile as they are delicious. Serve them warm as a delightful appetizer or pair with a side salad for a satisfying main course!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 sheets puff pastry sheets (thawed)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 1 medium carrot (grated)
- 0.5 cup frozen peas
- 1 tablespoon flour
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg (beaten for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper, and sear them for 3-4 minutes per side until golden and cooked through. Remove the chicken breasts from the pan and let them cool. Once cooled, shred or dice the chicken into small pieces.
In the same skillet, heat the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the grated carrot and frozen peas, cooking for 2-3 minutes. Sprinkle the flour over the vegetables and mix well to coat.
Slowly pour in the chicken stock while stirring continuously to create a slightly thickened sauce. Stir in the heavy cream, dried thyme, salt, and black pepper. Let simmer for 2-3 minutes, then remove from heat and stir in the shredded chicken. Allow the filling to cool slightly.
Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
Spoon a small amount of the chicken filling (about 2-3 tablespoons) onto the center of each square. Fold the pastry over to create a triangle or rectangle shape, pressing the edges tightly to seal. Use a fork to crimp the edges for a decorative touch.
Place the filled pastry pockets onto the prepared baking sheet. Brush the tops with beaten egg to create a golden, shiny crust.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed. Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.1 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1757 mg | 37% | |
*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.
