Creamed Chicken Over Puff Pastry Recipes

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

CREAMED CHICKEN OVER PUFF PASTRY

Steps:

• 1. Cut chicken breast into bite-sized chunks. Heat small amount of oil in a skillet. Once oil is hot, add the chicken pieces, Paul Prudhommes seasoning and salt and pepper. Brown pieces on both sides and cook until done. Drain on paper towels to cool and set aside. (you can do this earlier in the day or the night before).
• 2. Preheat oven to 400 degrees and lightly grease a cookie sheet. Set aside.
• 3. Cut puff pastry sheet in half across the width, then cut on the folds, making 6 squares. Place on the cookie sheet and bake in the preheated oven for 15 minutes or until golden. Remove from oven.
• 4. While pastry is baking, melt the butter in a sauce pan and add the flour and cook stirring for about a minute to make a roux. Mix powdered milk with water, stirring until smooth and add to the roux and continue stirring over medium heat. Once mixed, add the chicken and the veggies of your choice and cook until thickened (I used 1/2 cup of frozen peas in mine). You may also add additional salt and pepper, if necessary.
• 5. When the puff pastry is done, open the square to make two halves and put on a plate. Spoon over creamed chicken and top with a second split square. Spoon over remaining creamed chicken and garnish with crumbled bacon. Serve hot.
• 6. NOTE: If you're making this for two people, you can serve the remaining two squares of puff pastry with a little butter or you can use them to make a dessert. Either way, they're delicious!

CREAMED CHICKEN IN PATTY SHELLS

Steps:

• In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use)., Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.

CREAMY CHICKEN PASTRY RECIPE

Steps:

• Bake pastry shells as directed on package.
• Meanwhile, melt butter in medium saucepan on medium heat. Add mushrooms; cook 6 to 8 min. or until tender, stirring frequently. Add chicken; cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
• Heat milk in large saucepan. Add cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Add chicken mixture and parsley; cook 2 to 3 min. or until heated through, stirring frequently.
• Remove center cutout from each pastry shell; set aside. Spoon chicken mixture into shells, adding about 1/2 cup chicken mixture to each shell; sprinkle with nuts. Top with pastry cutouts.

CREAMED CHICKEN IN PUFF PASTRY SHELLS

Steps:

• Braise chicken in chicken broth until cooked (about 20-30 minutes). Cut into cubes.
• Strain broth and set aside.
• Bake pastry shells according to package directions.
• Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour.
• Gradually stir in milk and about 1 cup of the reserved broth until blended.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the pimientos, paprika, chicken, salt and pepper.
• Cook and stir until heated through.
• Spoon into pastry shells.