Chicken Madeira Pastry Recipe

5 1 1
Chicken Madeira Pastry Recipe
Chicken Madeira Pastry Recipe photo by Taste of Home
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Chicken Madeira Pastry Recipe

Read Reviews
5 1 1
Publisher Photo
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. —Simple & Delicious Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

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.
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.
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.
Bake at 400° for 20-25 minutes or until golden brown. Serve with reserved sauce. Yield: 4 servings.
Originally published as Chicken Madeira Pastry in Simple & Delicious October/November 2012 , p22

  • 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
  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.
Originally published as Chicken Madeira Pastry in Simple & Delicious October/November 2012 , p22

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MY REVIEW
mehmeh User ID: 4092621 125584
Reviewed Sep. 10, 2012

"To my palate, this is comfort food at its best. I used rotisserie chicken leftovers and skim milk. Delicious!"

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