Chicken Spinach and Artichoke Puff Pastry Parcels
Updated Feb 27, 2022, Published Mar 12, 2017
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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!
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 Cream of Celery 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!
For more elegant appetizer and starters, you’ll also love:
- Deviled Crab-Stuffed Artichoke Bottoms
- Shrimp Cocktail Louis
- Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
- Balsamic Italian Sausage and Grapes over Goat Cheese Polenta
- Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini
- Roasted Artichokes with Garlic Butter
- Maryland-Style Crab Cakes
Chicken Spinach and Artichoke Puff Pastry Parcels
Ingredients
- 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
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
- Can be assembled 24 hours ahead of time. Cover securely and refrigerate.
- Bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
These are yummy! To make these ahead of time for a party I baked them (as per recipe) then froze them. A week later I reheated them at 350 degrees for 20-25 minutes. They tasted just as good as when they were fresh out the oven.
Hi, Alaina, Thanks so very much and happy you love this recipe. Also appreciate the information on reheating. Thanks again and appreciate your taking the time to come back and comment and rate.
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!
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.
Hello, do you think I could make these up and freeze prior to baking or could they be frozen after baking, defrosted and reheated?
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!
So easy to make and absolutely delicious!
Hi, Gaily, Thanks so very much and so happy you love this recipe!
Can you make these vegetarian, leaving out the chicken?
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!
I am making these for my Book Club. Can I make them the day before and then bake them just before serving?
Hi, Donna, Thanks so much for your question. Can you get the filling together and then place them in the puff pastry before your Book Club? I think you’d get the best result but I think you’d be okay. I haven’t tested how long they can sit before baking. I have assembled things like Beef Wellington in puff pastry without baking and left it for clients and it turned out well for them. Thanks so much and hope everyone enjoys!
Do the two packages of puff pastry make 16 ?
How many can I serve with 16? I am having 5 for dinner Friday
Hi, Ann, Thanks so much for your question! If you use Pepperidge Farm, you’ll get eight parcels as each sheet gets cut into four pieces so yes, two boxes will make 16. It will depend upon how you serve the parcels. As a starter, I’d do two per person. Thanks again and hope they all enjoy!
I baked these chicken spinach and artichoke puff parcels today… so delicious and so tasty!!
Hi, Ana, Thanks so very much and so glad you enjoyed!
What are the actual ingredients?
Hi, Jen, The ingredients are listed in the recipe card at the bottom. Thanks so much and hope you enjoy!
When you freeze these after having baked them, at what temperature and for how long do you reheat them? Thanks.
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!