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creamed chicken over puff pastry

(2 ratings)
Elaine55 avatar
Recipe by
Elaine Bovender
@Elaine55
Wilmington, NC

I was thinking about something different to do with chicken breast and I remembered that I had some puff pastry in the freezer. A friend of mine told me about doing this once before, so I thought I'd try it. It turned out great and was a quick, stick-to-your ribs meal. I served mine with a little spinach, it was so good. I hope you enjoy this recipe.

(2 ratings)
yield 2 to 4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For creamed chicken over puff pastry

  • 1 sheet
    prepared frozen puff pastry, thawed
  • 1 lg
    chicken breast
  • salt and pepper to taste
  • paul prudhommes chicken magic seasoning to taste
  • 2 Tbsp
    butter
  • 2 Tbsp
    all purpose flour
  • 1/2 c
    powdered milk
  • 1 1/2 c
    water
  • 1/2 to 1 c
    of your favorite veggies (red bell pepper, celery, green peas, etc., whatever you like or you could leave out the veggies altogether).
  • 2 to 3 slice
    bacon, cooked crisp and crumbled for garnish

How To Make creamed chicken over puff pastry

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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