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Turn to rotisserie chicken and frozen puff pastry dough to shave time from this deconstructed version of a comfort classic. Cooking the crust separately keeps it crisp and crunchy.

Julianna Grimes
Recipe by Cooking Light March 2014

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Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 6 (serving size: 1 pastry round and about 3/4 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each). Gently roll each round into a 6-inch circle. Place dough on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden brown; set aside. Repeat the procedure with remaining puff pastry.

  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes or until lightly browned. Stir in flour, and sauté 1 minute. Stir in chicken stock; bring to a boil, stirring frequently. Reduce heat to medium; simmer 10 minutes or until carrot is tender. Stir in chicken; cook 1 minute. Remove pan from heat. Add cream cheese, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.

Nutrition Facts

389 calories; fat 22.7g; saturated fat 4.7g; mono fat 6.6g; poly fat 9.3g; protein 23.6g; carbohydrates 22.9g; fiber 1.9g; cholesterol 78mg; iron 1.8mg; sodium 580mg; calcium 46mg.
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