0 0
Pesto Chicken in Puff Pastry

Share it on your social network:

Or you can just copy and share this url


1 (17 ounce) package puff pastry, thawed
3 cups cubed cooked chicken breast
1/2 (7 ounce) container basil pesto
1/2 cup cubed Havarti cheese
1/4 cup sour cream
1 egg, beaten

Pesto Chicken in Puff Pastry

  • Serves 6
  • Easy

About This Recipe

I’m standing at the fridge looking at all of the food. The day has been long and full of problems. The fridge is stuffed. I’m tired. I can hear the clock is ticking as my cat winds around my ankles. Now the question: What am I going to make for dinner? Is there anything here I can put together to make something delicious? Everyone has this problem. Even me! Every day!

Even though I love to cook and make my living at it, thinking about dinner is stressful. On days when I know I’ll be eating somewhere else, whether it’s at a restaurant or a friend’s house, a small part of my brain relaxes.

When you’re hungry, it’s hard to think of interesting and new food. You just want something to soothe those hunger pangs. It’s easy to just make another pot of spaghetti and meatballs, or pick up the phone and order a pizza.

But I’m here to tell you: you can be eating something delicious in just a few minutes, with just a few ingredients. This fabulous recipe for Chicken in Puff Pastry uses just six ingredients and is ready to eat in under an hour.

All you need is some frozen puff pastry (keep some in the freezer at all times), cooked chicken, pesto, cheese, sour cream, and an egg. This recipe is not only easy, it’s fun to make! Enjoy every bite.




Preheat the oven to 400°F. Line a cookie sheet with parchment paper and set aside.


Thaw the puff pastry according to the package instructions. If it was frozen solid just before you decided to make this recipe (this happens to me too!), thaw it in the microwave on the defrost cycle. Put the sheets on a lightly floured surface and roll each to a 12" square.


In a medium bowl, combine the cubed chicken, pesto, cheese, and sour cream and mix well.


Cut the pastry sheets into three 4" x 12" rectangles. Divide the chicken mixture among them, leaving one half of each rectangle free of chicken.


Fold the free half of the rectangle over the chicken filling to make 4" x 6" bundles. Press the edges with a fork to seal.


Put the bundles on the prepared cookie sheet. Brush with the beaten egg.


Bake for 20 to 30 minutes or until the bundles are golden brown. Remove to a wire rack to cool for 10 minutes, then serve.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

The Best Perfection Salad
Perfection Salad
Roasted Veggies
Roasted Veggies