These chicken parcels in puff pastry made from 4 ingredients only are freezer-friendly, have minimal cleanup, and are a weeknight dinner favorite! These parcels are not just tasty but also practical. Each parcel is a single serving, making portion control easy. Plus, they minimize the mess with minimal cleanup.
These exquisite chicken parcels made in puff pastry are not just a treat for the eyes, but they promise a burst of flavors with every bite. Packed with juicy chicken, earthy mushrooms, and a luxurious touch of cream, they’re the culinary embodiment of elegance and convenience.
And for those who cherish a hint of aromatic allure, you have the option to infuse these parcels with onions and the stuffing will become sweeter and even juicier.
One of the standout features of these chicken parcels is their individual serving size, making them a perfect pick for varied occasions. Whether you’re racing against time on a bustling weeknight, planning an intimate date night, or looking to impress at an entertaining evening, these parcels will surely not disappoint.
For those perfectionists out there, a small tip: ensure your chicken is sliced to a uniform thickness, guaranteeing impeccable cooking every time. But don’t stop just there! This recipe is as versatile as it is delicious.
If you’re in the mood to experiment, feel free to incorporate more vegetables or any other ingredients that tickle your palate. Dive into this recipe and let these parcels weave their magic!
🥰 Why You Will Love This Recipe?
- You don’t need a pantry full of exotic ingredients. With just chicken breast, puff pastry, mushrooms, onions, and cream, you can create a dish that tastes straight out of a gourmet kitchen!
- The elegant presentation of these parcels gives the impression of hours spent in the kitchen, but in reality? It’s a breeze to put together. Perfect for impressing guests or just treating yourself on a weeknight.
- Feel like tweaking? The base recipe is flexible. Add in some garlic for a kick, swap mushrooms for spinach, or toss in some cheese. It’s a canvas waiting for your culinary touch!
- While sophisticated for adults, the creamy chicken and flaky pastry are a hit with the little ones too. No more battles at the dinner table!
- Make a bigger batch and pop some in the freezer. On super hectic days, just bake and serve. Meal planning made easy!
- Each parcel has its own serving, making it easier to control portion sizes. Plus, it feels extra special when everyone gets their own personal parcel.
- No pots, pans, or multiple dishes. The magic happens within the puff pastry. Once you’re done, there’s minimal cleanup – leaving more time for you to relax and enjoy!
🥘 Ingredients and Substitutes
- Chicken Breast provides a lean and neutral base. If you don’t have it at hand, you can easily substitute it with turkey breast can be a direct swap for a slightly different flavor but similar texture. Alternatively, tofu or tempeh can be used for a vegetarian twist.
- Puff Pastry gives our parcels that flaky and golden exterior, puff pastry adds richness and texture. Phyllo Dough can offer a similar flakiness, though it’s lighter. Crescent Roll Dough is another option for a slightly softer, but still delicious, wrap.
- Mushrooms: They add earthy flavors and a meaty texture, complementing the chicken beautifully. Zucchini or Eggplant can mimic the meaty texture of mushrooms. For a different taste, bell peppers can also be a colorful and sweet alternative.
- Cream: Lends richness and a creamy texture, it ties all the filling ingredients together. Use full-fat Greek Yogurt for a tangier, still creamy touch. Coconut milk or cream can provide a dairy-free, slightly tropical richness. Creme Fraiche is another option that has a rich texture with a slight tang.
- Onions: (optional) Bring a slight bite and aromatic base to our filling, onions are a flavor cornerstone. Use shallots for a milder and slightly sweeter profile or leeks for a more delicate onion flavor. Green onions or scallions can be used for a fresh twist.
👩🍳 Step-by-step Directions
Let’s start by preparing the filling, as it needs some time to cool down before placing it in the dough.
Dice the mushrooms into medium-sized pieces, then place them in a pan without oil over medium-high heat.
Quick Note: Keep in mind that during cooking, they will reduce in size. However, I don’t recommend using too large pieces as it will be uncomfortable to eat when the filling is made up of overly large chunks.
Add ¼ teaspoon of salt and stir, then wait until all the water released from the mushrooms has evaporated. Once all the water has evaporated, add a little oil and sauté the mushrooms for 3 minutes over medium heat.
Remove the mushrooms from the pan and place them on a plate.
Without washing the pan, add finely diced onions and sauté them with a bit of oil until they turn slightly golden. Also, don’t forget to season with a pinch of salt.
If you decide not to use onions, skip to the next step of frying the meat.
While the onion is browning, dice the chicken breast into the smallest pieces you can. When the onion turns slightly golden, add the chicken to it. Season with a bit of salt and pepper, and cook for about 4 minutes on high heat until the chicken slightly browns.
Pro Tip: It’s important to add a little salt and pepper each time you introduce a new ingredient. This way, the food will have a more complete flavor, and you’ll end up using less salt compared to seasoning just once at the end.
Once the chicken is well browned, add the mushrooms that you sautéed in the first step.
Then, reduce the heat to the lowest possible setting and add the cream.
Stir well and continue cooking for about 7 minutes on low heat without a lid until all the ingredients absorb the cream, resulting in a creamy and juicy filling.
Set the filling aside to cool down properly. In the meantime, you can start preparing the dough.
Also, now is the time to preheat the oven to 400°F (200°C). After that, let’s continue with the chicken parcels.
If you’re using a whole sheet of dough, cut it into roughly equal squares. Mine have a side length of 3.5″.
When the filling has cooled, it’s time to fill our squares. Distribute the filling evenly across each square.
By bringing the corners to the center, carefully seal each edge to prevent the filling from leaking during baking.
Bake the squares in the preheated oven at 400°F (200°C) for 30 minutes or until they turn beautifully golden.
Allow them to cool just a bit before serving. Extremely hot pastry can be hard to digest, but if they’re too cold, they won’t be as juicy. So, giving them 10 minutes to cool is sufficient before you can enjoy them. Enjoy!
🍽️ Serving Suggestions
- Salad Sidekick: A light and crisp green salad with vinaigrette can be a refreshing contrast to the rich puff pastry. Think of mixed greens, cherry tomatoes, cucumber, and a light lemon or balsamic dressing.
- Veggie Delight: Roasted or steamed seasonal vegetables drizzled with olive oil, salt, and pepper. Asparagus, green beans, or Brussels sprouts would pair wonderfully.
- Starchy Comfort: For those wanting a heartier accompaniment, garlic mashed potatoes or a creamy risotto would be divine.
- Zesty Zing: A citrusy coleslaw or a beet and orange salad can add a zesty and vibrant touch, cutting through the richness of the parcels.
- Sauce It Up: Though the parcels are creamy inside, a light herb sauce or a tangy tomato-based dip on the side might be a fun touch for those who love an extra dip.
- Warm Soup: Especially for chillier days, a bowl of homemade vegetable or chicken broth soup can make the meal even more comforting.
- Wine Pairing: If you’re feeling fancy and enjoy wine, a glass of crisp Chardonnay or a light Pinot Noir would complement the flavors of the chicken and puff pastry.
😻 Other Recipes You May Enjoy
- Delicious Turkey Pie Without Vegetables
- 4 Ingredient Chicken Pie
- 4 Ingredients Bacon And Egg Pie
- 4 Ingredient Chicken Bake
🏆 Expert Tips. What to Pay Attention To?
- Puff Pastry Prep: Ensure the puff pastry is thawed but still cold when working with it. If it becomes too warm, it can become sticky and difficult to handle. If this happens, just pop it back in the fridge for a few minutes.
- Chicken Cooking: It’s crucial not to overcook the chicken when pre-cooking it before adding to the pastry. Remember, it will undergo a second round of cooking in the oven!
- Sealing the Deal: To ensure your parcels stay sealed while baking, you can brush the edges with a little water or beaten egg before folding and pressing them shut. This will act as a “glue” to keep the fillings safely inside.
- Golden Perfection: For that beautiful, golden-brown finish on your puff pastry, brush the tops with a beaten egg (egg wash) before baking. This gives a glossy, appetizing look!
- Filling Consistency: Ensure your filling, especially if you’re incorporating cream, isn’t too runny. A thicker filling ensures it stays within the pastry and doesn’t leak out.
- Spice it Right: Don’t be shy about seasoning! While the ingredients have their flavors, a pinch of salt, black pepper, or even herbs like thyme or rosemary can elevate the overall taste of the parcels.
- Watch the Clock: Puff pastry can go from perfectly golden to overcooked quickly. Keep an eye on those parcels, especially during the last minutes of baking.
- Rest Before Serving: Once out of the oven, let the parcels sit for a couple of minutes. This rest allows the juices to redistribute and ensures a perfect bite from start to finish.
🤔 Answering Your Questions:
Can I Freeze These Parcels for Later Use?
Absolutely! Place the uncooked parcels on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag and store in the freezer for up to 3 months. When ready to bake, you can bake them directly from the freezer, just add a few extra minutes to the cooking time.
What’s the Best Way to Reheat Leftover Parcels?
To maintain the crispiness of the pastry, it’s best to reheat in an oven or toaster oven at 350°F (around 175°C) until warmed through, usually about 10-15 minutes.
Can I Add Other Vegetables or Fillings to the Parcels?
Yes! This recipe is quite versatile. Feel free to add or swap ingredients like bell peppers, spinach, cheese, or even cooked bacon bits. Just ensure the additional fillings aren’t too wet to prevent sogginess.
Can I Prepare the Filling in Advance?
Yes, you can! The chicken and mushroom mixture can be prepared a day in advance and stored in the refrigerator. In that case, ensure that you bring the filling to room temperature before you cook it to ensure an evenly baking.
My Puff Pastry Didn’t Puff Up. What Went Wrong?
There are a few reasons this might happen. The pastry was too warm when it went into the oven. Always ensure it’s cold to the touch. Overworking or rolling the pastry too thin can also prevent it from puffing properly. Ensure your oven is correctly calibrated and reaches the desired temperature.
📋 Recipe Card:
Chicken Parcels in Puff Pastry
- Prepare the Ingredients: Start by finely dicing the mushrooms and onions. Dice the chicken breast into small pieces.
- Sauté the finely diced mushrooms. Remove the mushrooms from the pan.18 oz Mushrooms
- Without washing the pan, sauté the finely diced onions and chicken in it.18 oz Chicken Breast, 2 Onion
- Return the mushrooms to the pan. Add the cream and cook on low heat until the cream is absorbed.½ cup Cream, ½ teaspoon Salt, ½ teaspoon Black Pepper
- Cut the dough into equal squares. Place the filling in the center of each square.21 oz Puff Pastry
- Seal the edges well and place each square on a baking tray.
- Bake in a preheated oven at 400°F (200°C) for 30 minutes.
- Leave them to rest for a few minutes (5-10) then serve warm.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
- Handling Puff Pastry: Always handle puff pastry with care. Overworking or stretching it too much can affect its texture and rise during baking.
- Uniformity Matters: When assembling the parcels, aim for uniformity in size and thickness. This ensures even cooking and a consistent final result for all parcels.
- Avoid Overstuffing: While it’s tempting to add lots of filling, overstuffing can lead to the pastry bursting open during baking. A good rule of thumb is to fill only about two-thirds of the available space.
- Oven Position: Position your oven rack in the middle for even cooking. If baking multiple trays, consider rotating them halfway through the baking time to ensure all parcels cook uniformly.
- Cooling Before Serving: Allow the parcels to cool for a few minutes on a cooling rack before serving. This lets the flavors meld and makes them easier to handle.
- Filling Temperature: If you’re using a filling that’s been refrigerated (either pre-made or leftovers), allow it to come to near room temperature before stuffing the pastry. This ensures even cooking.