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recipe_602_6448625

Chicken Stuffed Pastry Shells

Light & flaky pastries are loaded with creamy, savory richness. With a perfect touch of garlic and onion, these fun-sized bites make an irresistible party appetizer or mini-entree for a table for two!

Light & flaky pastries are loaded with creamy, savory richness. With a perfect touch of garlic and onion, these fun-sized bites make an irresistible party appetizer or mini-entree for a table for two!
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Chicken Stuffed Pastry Shells
Chicken Stuffed Pastry Shells

In stock

$5.19

Summary
    1 ½ Tbsp. Organic Extra Virgin Olive Oil
    ¼ tsp. Vik's Garlic Fix! Spice Blend
    1 ½ tsp. Adobo Spice Blend
    12 froz.en puff pastry shells (or pastry cup of choice)
    8 oz. sliced mushrooms, cleaned
    2 Tbsp. unsalted butter
    ¼ cup onion, finely chopped
    1 celery stalk, finely chopped
    8 oz. cream cheese
    1 cup chicken broth
    2 cups chicken (about 2 chicken breasts), cooked and finely shredded
    Prep Time
    15 mins.
    Cook Time
    30 mins.
    Total Time
    45 mins.
    Yield
    12-24 pastries
    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 Organic Extra Virgin Olive Oil in skillet; heat on medium to simmering; add mushrooms and sautè for five mins., stirring frequently to avoid burning. Add butter and Vik's Garlic Fix. Stir to combine ingredients. Lower heat and continue sautèing 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, sautè 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 sautèed 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 froz.en 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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