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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Save half the chicken you ordered, and look forward to folding it in puff pastry for a beautiful supper that feeds the whole family. Keep in mind, any leftover chicken you have on hand would also work well in this recipe. âSimple & Delicious Test Kitchen Ingredients:
1 package (6-1/2 ounces) garlic-herb spreadable cheese |
3 tablespoons 2% milk |
1 tablespoon dijon mustard |
1-1/2 cups frozen peas and pearl onions |
1-1/4 cups cubed leftover chicken from cheesecake factory's chicken madeira |
1 sheet frozen puff pastry, thawed |
1-1/2 cups refrigerated mashed potatoes |
1 egg, beaten |
Directions:
1. Combine the spreadable cheese, milk and mustard in a small saucepan. Cook and stir over low heat for 2-3 minutes or until smooth. Set aside 1/4 cup for serving. Add the peas and pearl onions and chicken to the saucepan; heat through.
2. Roll out pastry on a lightly floured surface into a 15-in. x 10-in. rectangle; transfer to an ungreased baking sheet. Spread potatoes lengthwise down the center third of rectangle to within 1-inch of the ends; top with chicken mixture.
3. Cut eight strips on each long side about 3 inches into the center. Bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg.
4. Bake at 400° for 20-25 minutes or until golden brown. Serve with reserved sauce. Yield: 4 servings.
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