Pretty fancy title, huh? It might sound fancy, but it’s super easy to make. I found this recipe in the March issue of Southern Living and I’m not sure if it’s on their website, so I’ll share it here (plus of course, I made a couple of small edits). The hub was a little dubious, but he said it’s a keeper.
I had never made anything with puff pastry, but it was a snap. It did look a little funny when it came out of the oven, but this is normal:
As it cooked this delectable dish just got better:
Note: bacon!!!
This was the final product, and it didn’t last long. I’ll share the recipe below, and it can be a quick weeknight meal if you either cook the chicken beforehand, or go the rotisserie option at your local grocery store.
~Connie Kaye
Creamy Chicken & Bacon with Herbed Puff Pastry
4 boneless, skinless chicken breasts (or a rotisserie chicken)
3 cups chicken stock (2.5 cups if using rotisserie)
Salt & pepper
1 frozen puff pastry sheet, thawed
1 large egg, lightly beaten
1 pkg frozen petite peas
4 bacon slices
3 tbsp butter
1 cup chopped sweet onion
1/2 cup diagonally sliced celery (1/4 inch slices, about 1 large stalk)
1 clove minced garlic
1/4 cup flour
1/2 cup heavy cream
1/2 cup shredded or small cubed fontina cheese
- Preheat oven to 400 degrees. If using chicken breasts, place chicken, stock and 1/2 tsp salt in large saucepan, bring to boil over high. Reduce to medium-low; cover and cook until chick is cooked through, about 15 minutes. Remove from heat and let stand about 20 minutes. Remove chicken from stock and coarsely shred, saving 2 1/2 cups stock. If you’re using rotisserie, skip this step.
- Place puff pastry sheet on a parchment paper-lined baking sheet. Cut pastry sheet into 4 squares, separate squares. Brush lightly with egg, and sprinkle with pepper and dried parsley. Baked on oven rack until puffed and golden brown, 12 to 14 minutes.
- Cook peas according to package, keep warm
- Cook bacon in large skillet, remove when crisp and crumble. Add butter to hot bacon drippings and let butter melt, about 1 minute. Add onion & celery, cook, stirring often until onion is tender and celery is tender-crisp. About a minute before it’s ready, add a clove of minced garlic, stir and don’t let the garlic burn. Add flour, and cook, stirring constantly about 1 minute. Stir in cream and reserved 2 1/2 cups stock, bring to a simmer, stirring often. Stir in peas, cheese, chicken, bacon and 1/2 tsp salt. Reduce to medium low and cook until thickened and thoroughly heated.
- Divide mixture amount 4 shallow bowls and top with puff pastry. Amazing!
Connie Kaye's Kitchen 