• Chicken Stuffed Pastry Shells

Chicken Stuffed Pastry Shells

12 frozen puff pastry shells (or pastry cup of choice)
1 ½ Tbsp. Extra Virgin Olive Oil
8 oz. sliced mushrooms, cleaned
2 Tbsp. unsalted butter
¼ tsp. Vik's Garlic Fix! Spice Blend
¼ cup onion, finely chopped
1 celery stalk, finely chopped
8 oz. cream cheese
1 cup chicken broth
1 ½ tsp. Adobo Spice Blend
2 cups chicken (about 2 chicken breasts), cooked and finely shredded
PREHEAT oven as directed on pastry box. Bake as directed (we recommend an egg wash on top of each pastry for a golden, flaky crust).

PUT Extra Virgin Olive Oil in skillet; heat on medium to simmering; add mushrooms and saute for five mins., stirring frequently to avoid burning. Add butter and Vik's Garlic Fix. Stir to combine ingredients. Lower heat and continue sauteing mushrooms until golden brown on each side. Remove from skillet with a slotted spoon and place in a bowl. Add onion and celery to skillet, saute until soft; remove from skillet and add to mushrooms.

PLACE cream cheese, chicken broth, and Adobo Spice Blend in a saucepan on low heat; stirring constantly to melt cream cheese. Once melted, add chicken and sauteed veggies, stirring gently to combine ingredients. Remove from heat.

PLACE pastries on serving plates and spoon cream cheese mixture into each one, filling the cavity to the very top (if using puff pastry shells, remove tops first, then replace after filling).

Use puff pastry shells to yield 12 pastries (great size for a main dish) or you may choose to use frozen or pre-cooked phyllo dough cups (as shown in picture) for a yield of 18-24 (great size for an appetizer).

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