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Creamy Chicken Mushroom Pastries

4 star rating
 

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Submitted by: ginalranzo

 

Chopped chicken and mushrooms are cooked, heated with thick cream, then rolled in puff pastry (or spooned into fillo shells) and baked.
 

Ingredients

  • 3 or 4 skinless, boneless chicken breast filets (halves)
  • 1 cup fresh or canned mushroom slices
  • 2 Tbsp olive oil or butter
  • 1 cup heavy whipping cream or half-and-half/light cream
  • Parsley
  • Salt and pepper
  • 1 chicken bouillon cube
  • 1 package puff pastry dough or filo pastry shells
  • Parmesan cheese

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Method

Chop chicken and saute together with mushrooms in olive oil or butter until done. Add cream, bouillon cube, parsley, salt & pepper. Cook until thickened (you may add a little cornstarch to this, if necessary, if using the light cream. Sprinkle mixture with parmesan cheese. Unwrap puff pastry, brush with butter and spread the mixture all over, leaving an inch around the sides. Starting at one end, roll up and pinch ends to seal. Put in freezer until firm; cut into 1 inch slices and bake for 20 minutes on 375 degrees or until golden. Or spoon mixture into filo shell and bake until heated through.

 

Notes: You may also add crispy bacon or red chili pepper to this as a variation.

 

Number of Servings: 10

 

Submitted by: ginalranzo ()

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