Description
Flaky puff pastry baskets filled with creamy chicken, vegetables, and melted cheese. Perfect as an appetizer or light meal.
Ingredients
Scale
- 1 sheet (about 14 oz.) frozen puff pastry dough, thawed
- 14 oz. boneless, skinless chicken breast, diced
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 1 medium tomato, diced
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons chopped fresh herbs (parsley or dill)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1¼ cups whole milk
- 2½ tablespoons all-purpose flour
- Salt and black pepper to taste
- Optional paprika or Italian seasoning to taste
Instructions
- Preheat oven to 350°F and lightly grease a muffin tin.
- Roll out puff pastry and cut into squares, then press into muffin cups to form baskets.
- Melt butter in skillet and sauté onion for 2–3 minutes.
- Add diced chicken, season, and cook 5–7 minutes until fully cooked.
- Stir in bell pepper, tomato, and garlic and cook 2–3 minutes.
- Whisk milk and flour in saucepan over medium heat until thickened, about 3–5 minutes.
- Combine chicken mixture with sauce, stir in half the cheese and herbs.
- Fill pastry baskets and top with remaining cheese.
- Bake 15–20 minutes until golden brown and bubbly.
- Cool slightly before removing and serve warm.
Notes
- Substitute rotisserie chicken to save time.
- Swap cheeses like Monterey Jack or Gouda for different flavor.
- Store leftovers in refrigerator up to 3 days and reheat in oven at 325°F.
- Freeze assembled unbaked baskets for make-ahead convenience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 basket
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg