I’m always on the hunt for good recipes that use rotisserie or already cooked and shredded chicken. Why? It’s how I use up the chicken that makes my homemade chicken stock. This is a deliciously rich recipe that takes some of my favorites like mushrooms and cheese and packages it all together with some chicken in a puff pastry pouch. No-brainer, right?
I found this recipe on the Recipe Girl blog. Serve it with a green side and you’ve got a meal!
TW’s TIps
- I omitted the bacon in mine (didn’t have it on hand–you know I love bacon. Still delish!
- You can use turkey or chicken here
- Keep an eye on these while they’re in the oven so they don’t get too brown.
Ingredients
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 4 slices bacon
- One 8-ounce package sliced mushrooms, roughly chopped
- 3 green onions, sliced
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons Dijon mustard
- salt and pepper, to taste
- 1 1/2 cups chopped or shredded cooked turkey
- 1 cup shredded Swiss cheese
- 1 large egg, whisked with 1 tablespoon water
Directions
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon.
Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit.
Assemble the pastries. Cut each sheet of puff pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining puff pastry squares so they’re a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form “pockets.” Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown. Serve immediately.
Taste by Taste 