Easy Chicken N Pastry Recipes

EASY CHICKEN-N-PASTRY

Steps:

• Rinse chicken and discard giblets.
• In a large pot boil the chicken with bay leaves, salt and pepper.
• Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
• Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
• Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
• When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
• Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
• Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
• Remove from heat, cover and let stand 15 minutes before serving.
• I serve this with cornbread; green peas are a good side dish.

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

CHICKEN AND APPLES IN PASTRY

Steps:

• Preheat the oven to 425 degrees. Place puff pastry rectangles on a baking sheet lined with parchment. Brush surface of each piece with beaten egg without letting egg drip down sides of pastry. Bake for 10 minutes. Lower heat to 350 degrees and bake 25 minutes longer or until pastry is nut brown and crisp to the touch.
• Meanwhile melt 6 tablespoons of butter over medium heat. Saute shallots for a minute. Add onion and saute 5 to 6 minutes longer or until tender. Add apples and cook for 15 minutes or until very tender. Season well with salt and pepper; set aside until later.
• Remove pastry from the oven. Split each piece in half by carefully pulling the top piece off the bottom with your fingers. Do this with a light touch or the fragile pastry will break apart. Season each piece of chicken with salt and pepper.
• Melt remaining 2 tablespoons of butter in a 12-inch skillet. Saute chicken over fairly high heat for 3 minutes a side. Remove pan from the heat.
• Quickly reheat the apples. When hot, add the spinach and heat just until wilted. Season with the vinegar, salt and pepper.
• Place bottom half of pastry on a dinner plate. Top with chicken and spoon spinach and apple mixture, with juice over the top. Lay top piece of pastry, slightly askew across the spinach. Serve immediately.