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Creamy Chicken and Rice Puff Pastry Pockets

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These Creamy Chicken and Rice Puff Pastry Pockets are a delightful combination of flaky pastry and a rich, savory filling. Perfect for busy weeknights, they bring warmth and nostalgia to your table.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
  • 1 cup cooked rice (white or brown)
  • 1 cup frozen peas and carrots mix (thawed)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil or unsalted butter
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
  • 1 egg, beaten (for egg wash)
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Start by preheating your oven to 400°F (200°C). This ensures that your puff pastry will bake to a perfect golden color.
  2. In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
  3. Stir in the minced garlic and cook for an additional minute. The garlic should be fragrant but not browned, as burning it can impart a bitter flavor.
  4. Add the shredded chicken, cooked rice, and thawed peas and carrots to the skillet, mixing well. Cook for about 5 minutes to warm everything through.
  5. Sprinkle in the dried thyme, paprika, salt, and black pepper, stirring to combine. Let the mixture cook for another minute, allowing the spices to infuse the filling.
  6. Pour in the heavy cream and chicken broth, stirring until well combined. Cook for an additional 5 minutes, allowing the mixture to thicken slightly. You’ll know it’s ready when it coats the back of a spoon.
  7. While the filling cools slightly, roll out the thawed puff pastry sheets on a floured surface to about 1/8-inch thickness. Be careful not to overwork the dough to maintain its flaky texture.
  8. Cut the puff pastry into squares, approximately 4×4 inches. You can adjust the size based on your preference, but keep in mind that larger pockets will require more filling.
  9. Place a generous spoonful of the chicken and rice mixture in the center of each square. Don’t overfill, or they won’t seal properly!
  10. Fold the pastry over to create a triangle and press the edges firmly together to seal. Use a fork to crimp the edges for an attractive finish and to ensure they’re sealed well.
  11. Brush the tops of each pocket with the beaten egg to give them a beautiful golden color when baked.
  12. Arrange the filled pockets on a baking sheet lined with parchment paper, leaving space between each one to allow for expansion.
  13. Bake in the preheated oven for 20-25 minutes or until they are golden brown and puffed up. Keep an eye on them to prevent burning.
  14. While the pockets are baking, prepare the cream sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat, then whisk in the flour to create a roux. Cook for about 1 minute until it’s golden.
  15. Slowly add the heavy cream, garlic powder, and onion powder, whisking continuously until the sauce thickens (about 3-4 minutes). Season with salt and pepper to taste.
  16. Once the puff pastry pockets are done, remove them from the oven and let them cool for a few minutes before serving. Drizzle the cream sauce over the pockets for a rich finishing touch.

Nutrition

Keywords: One common mistake is overfilling the pastry. This can lead to the pockets bursting during baking. Aim for about 2 tablespoons of filling per pocket. For the best results, keep your puff pastry cold before baking.

Find it online: https://homebitesia.com/creamy-chicken-and-rice-puff-pastry-pockets/