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Pesto Chicken in Puff Pastry

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1 (17 ounce) package puff pastry, thawed
1/2 (7 ounce) container basil pesto
1 (8 ounce) package cream cheese, softened and cut into cubes
2 tablespoons sour cream
3 cups cubed cooked chicken
1/2 cup cubed Havarti cheese

Pesto Chicken in Puff Pastry

A creamy, cheesy, chicken filling is wrapped in crisp and flaky puff pastry for a wonderful sandwich.

  • 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! So this recipe for Pesto Chicken in Puff Pastry saves the 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. It’s really just a variation on Chicken and Bacon in Puff Pastry, to help you imagine your own recipe.

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.

Tips for the best Pesto Chicken in Puff Pastry:

  • Thaw the pastry as directed on the box. Different brands ma have different directions, so follow the company’s advice.
  • Make sure the cream cheese is soft or it won’t blend with the sour cream and pesto.
  • Try making this recipe in the air fryer! It’s fun and the puff pastry becomes incredibly crisp.


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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 if the package directions say you can. Put the sheets on a lightly floured surface and roll each to a 12" square.


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


Cut the pastry sheets into three 4" x 12" rectangles, making six total 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.


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


Air fryer instructions

Prepare the bundles through step 5. Line the air fryer basket with parchment paper. Preheat the air fryer to 325°F.


Put the bundles in a single layer in the air fryer basket. Air fry until golden brown, about 12 to 17 minutes. Serve warm.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 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.

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