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Fun With Food: Chicken Puff Pastry Satchels

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This recipe is not for the faint of waistline. If you’re looking for light and healthy, I recommend a foray into the salad section. If you’re looking for something warm and wonderful that creates unfathomable happiness that radiates from your belly throughout your body and emboldens your very soul, this is your unicorn.

And before you get all judgy about prepackaged puff pastry, seriously, have you ever tried to make that from scratch? Save yourself. Buy the packaged stuff.



  •  4 boneless, skinless chicken breasts, cubed

  • 1 large shallot, finely minced
  • ¼ finely chopped red pepper
  • ½ teaspoon dried tarragon (or 2 tablespoons fresh, chopped)
  • 2 tablespoons butter
  • ½ cup chicken stock
  • ½  cup marsala wine
  • 2 tablespoons brie cheese, rind removed
  • ¼ cup heavy cream
  • Salt and pepper to taste
  • 1 package Puff pastry sheets, thawed


  1.  Preheat oven to 375 degrees F.
  2. In a medium saucepan, sauté shallots in butter over medium high heat until soft and translucent, about two minutes. Add pepper and sauté a few minutes more. Add diced chicken and cook until chicken is no longer pink and juices run clear.
  3. Stir marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan. Reduce heat. Add herbs and simmer until liquid is reduced by half.
  4. Add heavy cream and stir until sauce is heated through. Add brie and stir just until melted. Add salt and pepper to taste and remove from heat.
  5. Roll out puff pastry sheets to make four ¼ inch thick squares measuring 6 inches by 6 inches. Divide the chicken and sauce mixture equally among the puff pastry squares, keeping the mixture in the center of the square.
  6. Carefully gather the four corners of the puff pastry squares and twist tightly, creating a sack around the chicken mixture. Press firmly to seal the edges keeping a small opening in the center for steam to escape.
  7. Transfer the sealed pastry sacks to a baking sheet lined with parchment. Bake for 20-25 minutes, or until the puff pasty is golden and flaky.

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