Description
These Cheesy Chicken and Broccoli Puffs are flaky, golden pastry pockets filled with tender chicken, fresh broccoli, and gooey melted cheese. Perfect as an appetizer, snack, or light meal, they’re quick to assemble and absolutely delicious!
Ingredients
Units
Scale
- 1 sheet of puff pastry, thawed
- 1 cup (150 g) cooked chicken, shredded or diced
- 1 cup (100 g) broccoli florets, finely chopped
- 1 cup (100 g) shredded cheddar cheese (or your favorite cheese)
- 1/4 cup (60 g) cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the filling:
- In a large bowl, combine the chicken, broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper. Mix well until evenly combined.
- Cut the puff pastry:
- Roll out the puff pastry on a lightly floured surface. Cut it into 8 equal squares.
- Assemble the puffs:
- Place a spoonful of the filling in the center of each puff pastry square. Fold the corners of the pastry over the filling, pinching the edges to seal. You can also crimp the edges with a fork for a decorative touch.
- Apply the egg wash:
- Transfer the puffs to the prepared baking sheet. Brush each puff with the beaten egg to give them a golden, glossy finish.
- Bake:
- Bake for 15-18 minutes, or until the puffs are golden brown and puffed up.
- Serve:
- Let the puffs cool for a few minutes before serving. Enjoy warm with your favorite dipping sauce, if desired.
Notes
- Make-ahead: Assemble the puffs and freeze them unbaked. Bake from frozen, adding a few extra minutes to the cooking time.
- Customization: Swap out the broccoli for spinach, or use a different cheese like mozzarella or pepper jack for variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.