Puff pastry chicken with creamy herb Swiss cheese is a family favorite because it's so tasty. Everyone loves this yummy chicken filling wrapped in flaky puff pastry dough, including me, because it's easy to make.
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I love recipes that are easy, versatile, and, of course, delicious. Puff pastry chicken fits the bill! It is a simple recipe that is easy to adapt to your family's tastes and preferences. These chicken pockets are great for everything from an impressive dinner to a potluck or party.
My recipe starts with sweet onions and garlic cooked in butter, which is one of my favorite ways to add flavor to chicken. I use diced chicken breasts, but rotisserie chicken will save time. It's also a great way to use up leftover chicken you might have.
Many recipes call for cream cheese in the filling, which you can totally use. However, I mix in store-bought creamy garlic and herb Swiss cheese to create an incredible filling for the puff pastry. It already has the herbs, so I don't have to season the chicken much other than salt and pepper.
Ingredients
This is meant to be a brief overview of the chicken puff pastry recipe. Please scroll down to the teal box below for step-by-step instructions and a full printable recipe card with ingredients.
Here is what you will need for this delicious recipe:
- Onion: Any kind of onion will work, although I prefer to use a sweet onion.
- Garlic: Fresh garlic adds lots of great flavor, although you can use
- Puff Pastry Dough: I prefer to use the store-bought puff pastry dough from the refrigerator's case at your grocery store so I don't have to wait for the dough to thaw from the frozen section.
- Chicken: Leftover chicken is great for this recipe. You can also use a rotisserie chicken from the grocery store or our Healthy Pulled Chicken Recipe.
- Herb and Garlic Creamy Swiss Cheese Spread: Look for brands that make this spreadable cheese such as The Laughing Cow or Alouette.
- Other ingredients: You'll need a little bit of butter or olive oil to cook the onions and garlic. Additionally, you'll want salt and black pepper, plus parsley, for garnish (optional). If you like, you can add other fresh herbs like parsley, tarragon, or thyme to the chicken mixture.
This recipe makes enough creamy chicken filling for 12 puff pastry pockets.
Variations:
- Use leftover Slow Cooker Buffalo Chicken or 40 Clove Garlic Chicken and add cream cheese instead of the creamy Swiss. Use ground chicken instead of shredded chicken if you like.
- Instead of chicken, use leftover Slow Cooker Pulled Pork.
- Omit the creamy cheese and include shredded cheddar and mozzarella cheeses. However, the cheese spread adds a lot of flavor, so you may wish to add some additional seasoning.
- Add a sprinkle of parmesan cheese for an extra cheesy chicken mixture.
Frequently Asked Questions
Here are some questions that readers sometimes ask.
Puff pastry is a really simple dough that is stretched and folded to form many layers. When the dough bakes, the layers puff up as moisture in the dough turns into steam giving it that amazing flaky texture everyone loves.
My favorite brand of puff pastry dough - hands down - is Jus-Rol (formerly known as Wewalka) Puff Pastry, which you can find in the refrigerator section of your local grocery store. It is made in the European bakery tradition with unbleached flour and pure wheat flour.
Uncooked puff pastry dough will last 2-3 days in the refrigerator. Wewalka recommends that you do not freeze their products before or after baking.
Keep the pastry flaky and crisp by reheating these pockets in the oven. Place them on a parchment-lined baking sheet in a 225-degree F oven until warmed through.
Ang's Tips
Here are some tips for working with puff pastry dough.
Keep the dough cool. Don’t let the dough sit on the countertop for too long; handling it is much easier from the refrigerator.
Use the parchment paper. Unroll and keep the dough on the parchment paper while filling, sealing, and baking. I trim the edges of the parchment so it doesn't hang off the baking sheet.
Got 10 extra minutes? For extra puffy, flaky pockets, pop the tray of puff pastry chicken into the refrigerator for 10-15 minutes before baking. This step is optional, so don't stress if you're in a rush.
Serving Suggestions
Cranberry sauce is the perfect compliment to this dish because the sweetness balances the savory chicken filling so well. (This cranberry butter would be tasty, too!) You might also serve it with a couple of spoonfuls of fig preserves. Here are some delicious side dishes that you might also enjoy:
Similar Recipes
Next time, try one of these super yummy puff pastry recipes:
- Spinach Puff Pastry - with a cheesy spinach filling, these puff pastry 'muffins' are always a big hit at parties.
- Bacon Puff Pastry Twists - this is one of my favorite go-to easy recipes because they're a cinch to make and everyone loves them!
- Mini Puff Pastry Chicken Pot Pie Recipe - a delicious recipe for dinner time and a great make-ahead meal.
- Homemade Pizza Pockets - stuffed with pepperoni and mozzarella are an easy dinner or awesome game-day snack.
- Ham and Cheese Croissants - yummy on-the-go breakfast or fun appetizer.
You've got to try these easy appetizer recipes:
Related: Mini Barbeque Chicken Calzones
Puff Pastry Chicken
Garlic herb creamy Swiss cheese and chicken filling wrapped in puff pastry dough and baked until golden brown makes a fantastic dinner recipe.
Not ready to make it yet? Don’t forget to pin this recipe for later!
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Puff Pastry Chicken Pockets
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Ingredients
- 1 tablespoon butter
- ⅔ cup sweet onion, diced fine
- 2 teaspoons fresh garlic, minced
- ½ lb cooked chicken, shredded
- 8 ounces creamy garlic and herb Swiss cheese
- Himalayan OR Kosher salt
- freshly ground black pepper
- 2 packages Puff Pastry Dough (I use Wewalka)
- 1 egg for egg wash
Instructions
- Cook the minced onion in a skillet with the butter on low heat until they are translucent.1 tablespoon butter, ⅔ cup sweet onion, diced fine
- Add the minced garlic and cook 1-2 minutes more.2 teaspoons fresh garlic, minced
- Turn up the heat to medium and add the diced chicken breast and stir frequently.½ lb cooked chicken, shredded
- Turn up the heat to medium and add the diced chicken breast and stir frequently. Season with salt and pepper to taste.Himalayan OR Kosher salt, freshly ground black pepper
- Remove the skillet from the heat.
- Add the herb cheese to the chicken and combine well.8 ounces creamy garlic and herb Swiss cheese
- Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry on a baking sheet.2 packages Puff Pastry Dough (I use Wewalka)
- Cut off the excess paper and discard.
- Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces.
- Cut each of the three pieces in half so you have six square pieces of dough.
- Add two tablespoons of the chicken mixture to the center of each square.
- Use your finger to add a little water to the edge of two sides of the dough.
- Fold the dough into a triangle and use a fork to crimp the edges.
- Repeat with each of the squares.
- Brush each triangle with the egg wash.1 egg
- Bake at 350-degrees F until the pastry is golden brown, about 20 minutes.
Notes
Food Safety Tip:
Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.Tips for Using Wewalka Dough
Wewalka Dough comes rolled with parchment paper which makes it super simple to handle. There's no need for flour or a rolling pin, it's ready to go! Here are some other tips working with this dough.- Keep the dough cool. Don’t let the dough sit on the countertop for too long; handling it is much easier right out of the refrigerator.
- Use the parchment paper. Unroll and keep the dough on the parchment paper while filling, sealing and baking. I trim the edges parchment so it doesn't hang off the baking sheet. (Note: this paper is oven safe up to 500°F.)
- Got 10 extra minutes? For extra puffy, flaky dough, pop the tray of chicken pockets into the refrigerator for 10-15 minutes before baking. This step is optional, so don't stress if you're in a rush.
Recipe Variations
There are so many ways to make this puff pastry chicken your own. Here are a couple of ideas:- For a shortcut, use rotisserie chicken from the grocery store.
- Use leftover Slow Cooker Buffalo Chicken or 40 Clove Garlic Chicken and add cream cheese instead of the creamy Swiss.
- Instead of chicken, use leftover Slow Cooker Pulled Pork. Omit the creamy cheese and include shredded cheddar and mozzarella cheeses.
How to store leftovers:
Keep leftovers stored in an airtight container or resealable bag.How do you reheat puff pastry?
Keep the pastry flaky and crisp by reheating these pockets in the oven. Place them on a parchment-lined baking sheet in a 225-degree F oven until warmed through.Nutrition
Meal Planning
Want to add this recipe to your meal plan? Download our free printable meal plan here.
This recipe is included in Meal Plan 37 along with:
- beef pot pie
- beef stew
- sausage mac and cheese
- chili pot pie
- chicken pasta bake
- potato sausage casserole
- breakfast enchilada casserole
... and more!
Be sure to check out all our meal plan ideas here.
Kar says
These were worth it!! They were totally impressive, and I was able to do them up ahead, and store in the fridge until our company arrived.. No fussing in the kitchen, while everyone else was visiting!! Huge hit with my guests!! Thanks for the recipe Ang!! This will become a new "GO TO"!
Ang Paris says
I'm so glad you loved them <3 Thanks for taking the time to leave me this note!
Beth says
Hi Ang, Just wondering if the chicken filling mixture can be used in the savoury Spinach Cups .( I love the idea of the cups) or do the pastry edges need to be sealed?
Thank you
Ang Paris says
Absolutely! That's a wonderful idea! Let me know how it comes out 🙂
Glitch says
Your ingredient list does not include the quantity or type the diced chicken. I assume from the narrative that this is diced cooked chicken breast, but how much?
Ang Paris says
Hello, please be sure to jump down to the recipe card for the full recipe. I generally use leftover chicken, chopped up small. You will need 1/2 a pound of cooked chicken.
You might also like to use this Slow Cooker Shredded Chicken Recipe: https://old.jugglingactmama.com/pulled-chicken/
Melissa says
This was good and easy! I would maybe plump up the filling with some chopped asparagus or mushrooms but the boursin cheese was an easy flavor. Thanks!
Sharon says
Could you please tell me the name of the “creamy herb and Swiss cheese” you used.
Ang Paris says
Hi Sharon, I used Laughing Cow Garlic and Herb Spreadable Cheese Wedges, however you can use anything similar. Something like Philadelphia Garlic & Herb Whipped Cream Cheese Spread would also work. 🙂 ENJOY!