Chicken Spinach and Artichoke Puff Pastry Parcels

4.62 from 60 votes
52 minutes
Jump To Recipe

One of my oldies but goodies that’s always a hit! Put these on your holiday buffet and watch them disappear! They look fancy, but they’re so easy. You got this!

Photo of Chicken Spinach and Artichoke Puff Pastry Parcels on white plate with salad greens.

Are you wracking your brain trying to come up with a creative, show-stopping delight for a special occasion?  I’ve got your back with these lovely Chicken, Spinach and Artichoke Puff Pastry Parcels!  They’ve got spring written all over them and are the perfect way to start your celebration!

These stunning little parcels begin with puff pastry sheets that I fill with a crowd-pleasing combination of chicken, baby spinach, artichokes, two types of cheese, mayonnaise and fresh chives.  Baked and baby…. Your guests will love them!

How to make Chicken Spinach and Artichoke Puff Pastry Parcels:

  • After thawing the puff pastry per package directions, use a rolling pin to flatten slightly.  If necessary, press gently with your fingers to fill in the seam.
  • Cut into four even squares and place on a parchment paper-lined baking sheet.
Process photo of four pieces of puff pastry on parchment paper-lined baking sheet.
  • Fill with the chicken, spinach and artichoke mixture.
  • Dab a small amount of egg wash on each corner of the pastry, then pull the corners up over the filling.
Photo of four parcels on parchment paper-lined baking sheet with filling--two folded, two not yet folded before baking.
  • Brush the Chicken Spinach and Artichoke Puff Pastry Parcel with an egg wash to enhance the pastry’s already gorgeous golden color….
Photo of puff pastry parcel being brushed with egg.
  • Bake… and…. friends…..
Photo of four baked Chicken, Spinach and Artichoke Puff Pastry Parcels on parchment paper-lined baking sheet.

We’re talking easy, fan-say and totally Pinterest-worthy!

Close-up photo of Chicken Spinach and Artichoke Puff Pastry Parcels on parchment paper.

Besides the perfect starter for any celebration, Chicken Spinach and Artichoke Puff Pastry Parcels are very versatile.  Serve with Cream of Celery Soup and salad of baby spring greens for a simple, elegant spring-inspired pre-Easter luncheon.

Photo of Chicken Spinach and Artichoke Puff Pastry Parcels on white plate cut into with a fork.

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

For more elegant appetizer and starters, you’ll also love:

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Two Chicken Spinach and Artichoke Puff Pastry Parcels on white plate with salad greens and fork.

Chicken Spinach and Artichoke Puff Pastry Parcels

4.62 from 60 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Chicken Spinach and Artichoke Puff Pastry Parcels are super elegant and perfect for any celebration!
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Chicken and Turkey
Cuisine French / Italian
Servings 16 parcels
Calories 298 kcal


  • 2 tablespoons olive oil
  • 1 bag (10-ounce) baby spinach
  • 3 cloves garlic - minced
  • Salt and freshly ground black pepper - to taste
  • 2 boneless skinless chicken breast halves - approximately 1 pound, cooked, cooled and diced
  • 1 can (15-ounce) artichoke hearts - drained, squeezed of excess moisture and chopped
  • 1 container (6.5-ounce) herb and garlic cheese spread - such as Boursin
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh chives
  • 1 large egg mixed with 1 tablespoon water
  • 2 packages (each 17.3-ounce) puff pastry sheets such as Pepperidge Farm - or 4 sheets


  • Preheat oven to 400 degrees. Thaw puff pastry per package directions.
  • Heat oil in a skillet or saute pan over medium-high heat. Add the baby spinach and cook, 3-4 minutes or until wilted. Stir in garlic and cook 30 seconds more or until fragrant. Transfer baby spinach to a sieve or colander to drain. Gently press on the spinach with a wooden spoon to extract any excess moisture.
  • Combine spinach, chicken, artichoke hearts, herb and garlic cheese spread, Parmesan cheese, mayonnaise and chives in a small bowl. Season to taste with salt and black pepper.
  • Combine egg and water to form an egg wash. Set aside.
  • Roll out and cut each sheet into four even squares. Place even amounts of the chicken filling in the center of each puff pastry square. Dab a small amount of egg wash on each corner of the puff pastry. Pull the corners up and over the filling to form a square parcel. Dab each parcel with egg wash.
  • Bake for 20-22 minutes or until golden. If the pastry pulls away from the filling, gently press it back down with a spoon or spatula. Serve immediately.


Prep time does not include cooking the chicken.


Serving: 1 | Calories: 298kcal | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 116mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
4.62 from 60 votes (55 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I made this for Easter for 8 people. It was SO easy, tasty and a show-stopper! I doubled the recipe and used a garlic/herb spread from Allrecipes due to allergies but followed the recipe as written. I made the chicken filling the night before and assembled and cooked the chicken and pastry the day of. We have leftovers and I can confirm the author’s statement that they reheat very well and may use this option next time! This one’s a keeper!

    1. Hi, Anita, Thanks so much and I’m so happy this worked out so well for you! Honored this recipe was a part of your Easter celebration and appreciate your taking the time to come back and comment.

  2. Hello, do you think I could make these up and freeze prior to baking or could they be frozen after baking, defrosted and reheated?

    1. Hi, Gaynor, Thanks so much for your question. It would be better to freeze before baking and if you can find puff pastry that hasn’t been frozen (like in the refrigerator section), I think you’ll be in good shape. I’m afraid if you froze after baking, that puff pastry would be pretty fragile and shatter unless you package them up very carefully. The thing with baking then freezing, is you still have to give them some time in the oven to reheat, so you may as well just bake them through before serving. The absolute best would be to just make them up a day ahead of time, then bake when you need them. Thanks again and hope you enjoy!

    1. Hi, Myrna, Thanks so much for your question. Yes, you absolutely could do that, I would increase the artichokes to make up for the chicken. Thanks again and hope you enjoy!