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Chicken in Puff Pastry

This main course sandwich is filled with flavor and color.

Prep Time 
Cook Time 
Total Time 
Servings 
12

Ingredients 

1 package (17.5 ounces) frozen puffed pastry, thawed
2 cups very thinly sliced small red potatoes
2 cups sour cream
1 teaspoon salt
1 teaspoon coarse ground pepper
2 red, yellow or orange pepper, cut into 1/4-inch strips (about 2 cups)
1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
2 cups shredded Swiss cheese
1/4 cup chopped green onion
3 tablespoons milk
1/4 cup sesame seeds

Instructions 

Heat oven to 400°F. On floured surface, roll each sheet of puff pastry into a 15x10-inch rectangle.

In a large bowl, stir together sliced potatoes, sour cream, salt, and pepper. Place 1 cup of potato mixture down center third of puff pastry, to within 1/2 inch of short edge. On each pastry, top potatoes with 1 cup peppers, 1/2 of chopped chicken, 1 cup Swiss cheese and some chopped onion.

Lightly brush all edges with milk. Fold short edges of pastry up over the filling. Fold unfilled long edges over filling, overlapping the pastry. Pinch edges to seal. Brush with remaining milk and sprinkle each with 2 tablespoons sesame seeds.

Bake for 25 to 30 minutes or until golden brown. To serve, slice each filled pastry into 6 servings. Leftovers can be reheated in oven.

Tips 

1 Gold'n Plump® Deli Rotisserie Chicken yields about 4 cups of shredded chicken, skin and bones removed.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      12
    • Servings Description 
      (2 pastries)
  • PER SERVING
    • Calories 
      456
    • Calories from Fat 
      64%
    • Total Fat 
      33g
    • Saturated Fat 
      13g
    • Total Carbohydrate 
      25g
    • Protein 
      16g
    • Sugars 
      3g
    • Cholesterol 
      59mg
    • Dietary Fiber 
      1g
    • Sodium 
      484mg
  • DAILY VALUE
    • Vitamin A 
      21%
    • Vitamin C 
      34%
    • Calcium 
      20%
    • Iron 
      10%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      6
    • Lean Meat 
      1.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source