Rick has been on a puff pastry kick lately. It all started when we were watching Donna Hay’s cooking show on the local cooking channel. She made a very simple chicken in puff pastry recipe that stirred his imagination. She used store bought puff pastry (who can blame her?) and took advantage of the packs of roasted chicken that are available in many delis. From start to finish her version takes about 40 minutes, most of it baking time.
Chicken in Puff Pastry is easy to make when you buy ready to eat chicken
Ours took a bit longer than Donna Hay’s version, but was still worth the effort.
Since the store didn’t have any sour cream, we made our own crème fraîche by stirring 1 or 2 tablespoons (it was a heaping spoonful…we didn’t measure) of plain yogurt into a cup of whipping cream and letting it stand overnight. We also had to cook the chicken. Rick decided to add some bacon, too.
Good call, honey!
You could add something green if you like. Maybe peas or chopped broccoli. This would allow you to stretch the filling to make a few more pies. Whatever you add should be well drained as a very wet filling will prevent the bottom crust from cooking properly. We found that out when we tried a lentil filling. It would be better if the lentils are cooked a day or two ahead so they soak up the liquid. Mushrooms and onions, perhaps with some bacon, would be good with the sour cream and mustard for a flexitarian pie. I did come across this recipe which uses a “chicken” seitan for another meatless option.
Ingredients
- 1 1/2 - 2 cups cooked chicken, cut into bite sized pieces (we cooked two chicken breasts and reserved the extra for salads)
- 4 - 5 pieces of cooked bacon, cut into pieces
- 1 cup sour cream
- 2 tablespoons fresh basil leaves, chopped (Substitute parsley if you prefer)
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 1 package puff pastry
- 1 egg, lightly beaten
Instructions
- The filling can be mixed ahead of time and stored in the fridge. Just stir everything but the puff pastry and egg together in a bowl.
- Preheat the oven to 350°F/180°C or as directed on the package
- Line a baking tray with parchment paper.
- Unroll the puff pastry and cut it into four pieces.
- Arrange two pieces of puff pastry side by side on the baking tray and spoon half the filling onto each.
- Top with the other pieces of pastry, gently stretching to cover the filling. Press the edges together to seal.
- Brush with beaten egg.
- Bake for 25 - 30 minutes (or as directed on the package) until golden brown.
I’m sharing this post with the bloggers of I Heart Cooking Clubs. It’s potluck week where we can choose a recipe from any of the featured chefs.
TV shows have a way of inspiring. This looks like comfort food, yum.
Bacon is always a good call. 🙂 Terrific looking dish — thanks!