Creamy Chicken Parcels
Creamy Chicken Parcels are a family favourite. Encased in golden, flaky puff pastry, these treats are filled with a rich, creamy chicken and vegetable filling. A great way to incorporate veggies and use up some leftovers while you’re at it. Serve them for dinner, but make sure to make extra as they are ideal for leftovers. Also, try Tuna and Corn Strudel for another delicious pastry dish.
Creamy chicken parcels pair beautifully with a fresh green salad, steamed vegetables, or a simple dipping sauce like garlic aioli. Serve them hot from the oven for maximum flakiness, or enjoy them cold as a portable snack.
What’s Inside?
The parcel filling is a luscious mix of tender chicken, sautéed vegetables, bacon and a creamy sauce that ties it all together. Here’s a snapshot of the ingredients:
- Chicken: Diced, cooked chicken makes the filling hearty and protein-packed.
- Vegetables: Onions, carrots, and celery add texture and flavour.
- Garlic: For a subtle aromatic kick.
- Bacon: For an extra smokey and meaty flavour.
- Creamy sauce: A blend of flour, stock, thickened cream and cheese creates a silky, indulgent filling.
- Seasonings: Salt, pepper and thyme for added depth.
- Puff pastry: Golden, buttery layers encase the filling and provide the perfect crunch for these Creamy Chicken Parcels.
Chicken Parcels: Perfect for Any Occasion
Whether you’re hosting a dinner party or need an easy weekday meal, creamy chicken parcels fit the bill. They’re crowd-pleasing, versatile, and a guaranteed way to elevate humble ingredients into something extraordinary. They are also an easy prepare-ahead meal ready to cook on a busy night.
There’s a reason Creamy Chicken Parcels are a favourite, combining flaky pastry, rich filling and effortless charm into one irresistible dish. Bake a batch today and watch them disappear in no time!
Feedback & More
Did you try the Creamy Chicken Parcels? While you’re still on the page, let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other tasty pastry dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Creamy Chicken Parcels
Individual pastry parcels packed with delicious creamy chicken and vegetable filling.
8
servings20
minutes50
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Ingredients
- Filling
1 kg lean chicken breasts (or 650g pre-cooked chicken – adjust the cooked chicken quantity manually if you change the serving size for this recipe)
30 grams unsalted butter
1 onion, finely diced
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
100 grams lean bacon, chopped
2 cloves garlic, finely chopped
1 tbsp fresh thyme leaves
40 grams plain flour
2 cups chicken stock
1/2 cup thickened cream
1 tsp Dijon mustard
30 grams parmesan cheese, grated
1/2 cup grated cheddar cheese
3 shallots, finely sliced
salt and pepper, to taste
- Assembly
4 sheets frozen puff pastry
1 egg, beaten
Directions
- Filling
- Place the chicken and stock in a large pot and then top up with enough water to fill to 2cm above the chicken. Bring to a simmer and cook uncovered for approximately 20 minutes, or until the chicken is just cooked – this will vary depending on the thickness of the breasts. Remove the chicken from the water and leave to cool before chopping into 1cm pieces.
- Melt the butter in a large pot over medium-high heat and cover and cook the onions, carrots and celery until soft, approximately 5 minutes.
- Add the bacon, garlic and thyme and cook, uncovered and stirring occasionally, for 3 minutes.
- Stir in the flour to coat the carrot mix. Remove from the heat and gradually stir in the stock. Return to the heat and simmer until the stock has thickened and reduced slightly.
- Add the cream, mustard, cheeses and shallots. Stirring until the cheese has melted. Add the chopped chicken to the pot and season the filling with the salt and pepper. Remove from the heat. Place in the fridge and cool for 20 minutes. You can prepare the mix a couple of days ahead and store in the fridge until ready to use.
- Assembly and Baking
- Preheat the oven to 200°C | 180°C fan forced and line two baking sheets with paper.
- Lie one pastry sheet on the bench and cut into 4 equal squares. Brush two adjoining sides of each square and spoon approximately 2 tablespoons of filling into the middle of each quarter.
- Fold the corner without egg over to meet the corner brushed with egg and press the open sides tightly together to form a triangle. Place on a prepared tray. Pierce with a fork and brush with egg. Repeat with the remaining pastry and filling.
- Bake the parcels for 20 minutes, or until puffed and golden. Cool for 5 minutes before serving.
Chicken Pot Pie (Family Size)
Cooks in 80 minutesDifficulty: EasyA casserole dish packed with creamy chicken, bacon and vegetable filling, topped with flaky, golden puff pastry.
