CHICKEN, CREAM CHEESE & BROCCOLI PUFFS

Layers of buttery, flaky, melt-in-your-mouth pastry wraps around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese then topped with a cheddar cheese gravy.

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Chicken pillows are usually made with crescent rolls but I gave them a makeover by using puff pastry instead.  I’m a rebel.

They’re ridiculously easy to make especially if you already have cooked chicken on hand.

A great way to re-purpose leftovers into an entirely different meal. No one will even know.

Rotisserie chicken is perfect for this too.

If you never worked with puff pastry before – don’t worry – there’s nothing tricky to it.

Just remember to thaw it ahead of time.

Ingredients

• 8 ounces light cream cheese, softened
• ⅓ cup sour cream
• ¼ cup diced red onion
• 2 + ½ cups cooked, cubed chicken
• 2 cups cooked, chopped broccoli florets
• 1 teaspoon coarse salt
• ¼ teaspoon black pepper
• 1 package (17.3 ounces) puff pastry (2 sheets), defrosted (like Pepperidge Farm )
• 1 egg, beaten with 1 teaspoon water
• Parmesan cheese, for sprinkling on top

Sauce:

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 + ½ cups shredded sharp cheddar cheese
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Instructions

1. In a large bowl mix the cream cheese and sour cream together. Mix in the onion, chicken, broccoli, salt and pepper.
2. Spread the puff pastry out on a lightly floured surface. Cut each sheet into 4 squares. Working one at a time heap ¼ of the chicken mixture onto 4 of the squares leaving a 1-inch border around the edges.
3. ..........................................

for full instruction please see : www.cinnamonspiceandeverythingnice.com

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