Creamy Chicken in Puff Pastry
Servings: 2 servings
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.