Ingredients
Scale
- 2 cups shredded chicken, cooked and shredded
- 8 ounces cream cheese, softened
- 1 tablespoon fresh herbs (like parsley or dill), finely chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 tablespoon water for egg wash
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, combine shredded chicken, softened cream cheese, chopped fresh herbs, garlic powder, and salt and pepper. Mix until well combined.
- On a floured surface, roll out one sheet of thawed puff pastry until about 1/8 inch thick.
- Cut the rolled pastry into squares about 4 inches on each side.
- Spoon about 2 tablespoons of filling onto the center of each pastry square.
- Fold over two opposite corners to form a triangle shape and press down on the edges firmly to seal.
- Transfer the sealed pillows onto the prepared baking sheet.
- Brush each pillow with the egg wash mixture using a pastry brush.
- Bake for about 20-25 minutes or until golden brown and puffed up.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with a fresh salad.
Use rotisserie chicken for convenience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg