Easy Chicken and Asparagus Puff Pastry Parcels
I used to think working with puff pastry was reserved for professional bakers or intense weekend projects. It turns out, store-bought butter puff pastry is my favorite shortcut for making dinner feel fancy with almost zero effort. These golden, buttery parcels filled with tender chicken, fresh asparagus, and a touch of creamy goat cheese have become a staple in my house when I want something that feels special but doesn't keep me in the kitchen all evening.
The trick is to keep your pastry cold right up until it hits the oven. If the butter melts before it bakes, you won't get those distinct, crispy layers we're aiming for. I like to pair these with a simple side salad tossed in a sharp lemon vinaigrette to cut through the richness of the pastry. It’s a balanced, satisfying meal that even my pickiest eaters actually ask for on repeat.
Frequently asked questions
＋ − Can I use rotisserie chicken?
Yes, store-bought rotisserie chicken is ideal for this recipe and saves quite a bit of prep time.
＋ − How do I keep the bottom of the pastry from getting soggy?
Ensure your asparagus is cut into thin pieces or small enough spears so they cook through quickly, and make sure the oven is fully preheated before putting the tray in.
＋ − Can I prep these ahead of time?
You can assemble the parcels, place them on the baking sheet, and keep them in the fridge for up to 2 hours before baking.
Easy Chicken and Asparagus Puff Pastry Parcels
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- 2
In a medium bowl, combine the shredded chicken, goat cheese, Dijon mustard, thyme, and black pepper.
- 3
Unroll the puff pastry sheet on a lightly floured surface and cut it into four equal rectangles.
- 4
Divide the chicken mixture among the center of each rectangle.
- 5
Top each chicken mound with 3 to 4 asparagus spears, trimming them so they fit within the pastry edges.
- 6
Fold the edges of the pastry over the filling and pinch them tightly to seal.
- 7
Brush the tops of each parcel with the beaten egg.
- 8
Bake for 20 minutes or until the pastry is puffed and golden brown.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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