Chicken Puff Pastries

Ellen Whiteman

Chicken Puff Pastries is a savory French dish made with frozen puff pastry, bacon, butter, leeks, red onion, green onion, black pepper, kosher salt, shredded cooked chicken breast, bechamel sauce, egg, and green onions. It is a keto and low carb recipe that is perfect for a delicious and satisfying meal. The puff pastry adds a flaky and buttery texture to the dish, while the combination of chicken, bacon, and vegetables creates a flavorful filling. This recipe is easy to make and can be enjoyed as an appetizer or main course.

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🍖 KETO
💪🏻 Low Carb
Chicken
Bacon
Savory
French
Puff_Pastry

30 mins

35 mins

Nutritional Value

Fats - 15g
Protein - 20g
Carbs - 5g

Ingredients

Total: 12Serves: 4
1 package (17.3 ounces) Frozen Puff Pastry
Notes:

thawed according to package directions

6 slices Bacon
Notes:

cut into ¼-inch pieces

3 tablespoons Butter
Notes:

unsalted

2 leeks (white parts only) Leeks
Notes:

thinly sliced

1/2 small Red Onion
Notes:

cut into ¼-inch dice

2 green onions Green Onion
Notes:

thinly sliced

1/4 teaspoon Black Pepper
Notes:

freshly ground

Kosher Salt
1 pound Shredded Cooked Chicken Breast
4 tablespoons (½ stick) Bechamel Sauce
Notes:

unsalted

1 large Egg
Notes:

whisked

1 tablespoon Green Onions
Notes:

thinly sliced, for garnish

Instructions

Step 1 : 

Thaw the pastry according to the package directions.

Step 2 : 

In a large skillet, cook the bacon over medium-high heat until crispy, about 8 to 10 minutes. Use a slotted spoon to remove it to a plate lined with paper towels. Drain the grease from the pan.

Step 3 : 

Return the skillet to medium heat and add the butter. Add the leeks and red and green onions and sauté until caramelized, 15 to 20 minutes. Season with the pepper and a pinch of salt. Stir in the bacon and chicken and cook for 2 to 3 minutes to allow the flavors to meld. Set aside in a bowl to cool.

Step 4 : 

In a medium saucepan, melt the butter over medium heat. Add the flour, whisking constantly until a light blond paste forms. Be careful not to burn the roux. Slowly whisk in the warm milk. Bring to a gentle boil, still whisking, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in the salt, pepper, and nutmeg. Remove from the heat and whisk for 1 minute; the sauce will emit more steam. Set aside 1 cup of the béchamel, covered, to keep warm.

Step 5 : 

Pour the remaining 1½ cups béchamel over the chicken mixture and stir to combine. Let cool.

Step 6 : 

Preheat the oven to 400°F. Line a sheet pan with foil.

Step 7 : 

Lay out one sheet of the puff pastry on a lightly floured surface. Cut into 4 equal rectangles. Scoop about ½ cup of the chicken mixture onto the center of each piece. Season each with a pinch of salt and pepper.

Step 8 : 

Cut the second puff pastry sheet into 4 equal rectangles and set them on top of each filling. Using your fingers, pinch the edges together to form a seam around the filling. Press the edges with the tines of a fork to add detailing. Repeat with the remaining dough and chicken mixture.

Step 9 : 

Carefully transfer the pastries to the prepared sheet pan, keeping at least 1 inch between. Brush them with the beaten egg. Make a small cut on top of each pastry or poke it with a fork. Season each with a pinch of salt and pepper.

Step 10 : 

Bake until golden brown, 25 to 35 minutes. Serve hot, spooning 2 tablespoons of the reserved béchamel on top of each. Garnish with the green onions. Serve immediately.

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