Name: Chicken Spinach and Artichoke Puff Pastry Parcels
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 16 parcels
Cuisine: French / Italian
Ingredients: 2 tablespoons olive oil; 2 (5-ounce) packages 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; 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 (17.3-ounce) packages Pepperidge Farm® Puff Pastry Sheets (4 sheets)

Chicken Spinach and Artichoke Puff Pastry Parcels are super elegant and will be the hit of any celebration!

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.

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.

Brush the Chicken Spinach and Artichoke Puff Pastry Parcel with an egg wash to enhance the pastry’s already gorgeous golden color….

Bake… and…. friends…..

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

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

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

Helpful tools and equipment to make Chicken Spinach and Artichoke Puff Pastry Parcels (Affiliate Links):

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Yield: 16 parcels

Chicken Spinach and Artichoke Puff Pastry Parcels

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

Ingredients

2 tablespoons olive oil
2 (5-ounce) packages 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
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 (17.3-ounce) packages Pepperidge Farm® Puff Pastry Sheets (4 sheets)

Instructions

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.

Notes

Prep time does not include cooking the chicken.

Nutrition Information

Yield

Serving Size

Per parcel
Amount Per Serving Calories 131Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 201mgCarbohydrates 3gFiber 1gSugar 0gProtein 8g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Comments

Jen says
March 08, 2020 at 1:42 am
What are the actual ingredients?
- Carol says
  March 08, 2020 at 1:40 pm
  Hi, Jen, The ingredients are listed in the recipe card at the bottom. Thanks so much and hope you enjoy!
Mitchel Macey says
July 02, 2019 at 9:36 pm
When you freeze these after having baked them, at what temperature and for how long do you reheat them? Thanks.
- Carol says
  July 03, 2019 at 9:13 am
  Hi, Mitchel, Thanks so much for your question. Since they are already cooked and lightly browned, I would reheat them at a lower temperature like 350 degrees. Check them after 20 minutes as all ovens vary but 20-25 minutes would be enough, even from frozen. Thanks again and hope you enjoy!
Peter Prevost says
March 27, 2019 at 8:05 pm
Wonderful. Turned out well although more practice is needed so I’ll make them again soon.
- Carol says
  March 28, 2019 at 7:16 am
  Thanks, Peter! Glad these worked well for you!
Tara says
November 10, 2018 at 7:08 am
Can these be frozen before baking?
- Carol says
  November 10, 2018 at 7:55 am
  Hi, Tara, Thanks for your great question. I’ve not done them that way; I have frozen after baking and they reheated beautifully. I don’t see why they couldn’t be frozen before being baked. However, I would try to find a brand of puff pastry that hasn’t already been frozen. Kroger sells a brand called Wewalka that you can find near the refrigerated pizza dough and pie crusts. Pepperidge Farm is frozen and if you thaw then refreeze, it may affect the quality. Thanks again, hope you enjoy and let me know how it goes!
Traci says
May 23, 2018 at 8:28 pm
Carol, these beauties look so delicious, I wish I had them on my dinner table right now. The only thing is, I’m certain I would eat way too many all at once b/c I absolutely LOVE this combo! And what and easy, elegant idea!
- Carol says
  May 24, 2018 at 6:41 am
  Thanks, Traci! These are always a hit!
Melissa B says
May 21, 2018 at 6:14 pm
I found your recipe through Pinterest. I made these beauties for Mother’s Day 2018 and they were magnificent! These will now be a go-to recipe for me. Thank you so very much!
- Carol says
  May 22, 2018 at 6:42 am
  Hi, Melissa, Thank so much! Your comment is a great way to start my day! So glad you enjoyed!
Marisa Franca @ All Our Way says
March 20, 2017 at 6:26 am
YUM!! I don’t use puff pastry enough. I’ve already pinned the recipe. It would look gorgeous at Easter. Have a wonderful week. Hope your house is back to normal again. 🙂
- Carol says
  March 20, 2017 at 6:36 am
  Thanks, Marisa! We’re getting there.
Veronika Sykorova says
March 20, 2017 at 4:10 am
I remember my mom and grandma making something similar to this when I was a kid. Looks amazing! 🙂
Christine says
March 20, 2017 at 3:47 am
I am officially bringing these to my next holiday get-together. Delicious!
Sue Ringsdorf says
March 17, 2017 at 9:42 pm
These are lovely. I love puff pastry but never make it. Must try! Thanks for sharing!
Amy says
March 17, 2017 at 2:07 pm
I love Pepperidge Farm puff pastry and have some in my freezer right now! I’m definitely going to have to try these because they sound (and look!) scrumptious!
Ashley @ Big Flavors from a Tiny Kitchen says
March 13, 2017 at 8:35 am
These are so beautiful! They’d be perfect for any Easter table!