Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 package (1 pound) puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Cook the chicken in a large skillet with olive oil over medium heat until browned and cooked through (6-8 minutes). Remove from heat.
- Sauté frozen vegetables in the same skillet for 3-4 minutes until heated.
- Make the sauce by melting butter in the skillet; stir in flour to create a roux, then gradually add chicken broth and cream until thickened (4-5 minutes). Mix in garlic powder, onion powder, cooked chicken, and parsley.
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 4×4-inch squares.
- Spoon filling into the center of each square; fold edges to seal them. Place on a parchment-lined baking sheet and brush with egg wash.
- Bake for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 70mg