Chicken ala Napoleon Recipe
Try this delicious chicken dish - on puff pastry or in pot pie.
- 4 cups water
- 1½ lbs. cooked, cubed chicken breast
- 2 (14 oz.) cans Veg-all®, drained
- 2 Tbsp. dry sherry
- 1 tsp. onion powder
- ½ tsp. black pepper
- 1 pkg. frozen puff pastry sheets
Combine first 2 ingredients in large sauce pan; simmer 20 minutes. Add next 6 ingredients; heat through. Thaw puff pastry. Cut dough into 4-inch squares. Bake according to package directions. Split puff pastry squares horizontally. Place bottom of square on plate. Fill with ½ cup chicken mixture. Top with upper square of puff pastry. Serve immediately. Can use puff pastry shells, baked according to package directions and filled with chicken mixture or use for pot pie filling. Makes about 8 servings.
Rated 5 out of 5 by simplyapatla from Delicious and beautiful! I have been meaning to make this for awhile! Finally did tonight and it was outstanding! I used a package of frozen veggies instead of canned. And I added a little shredded cheddar under the top layer of pastry.
Date published: 2015-12-22
Rated 5 out of 5 by Cmnewman from Simple, hearty meal This is a yummy recipe and perfect for using up leftover turkey/ham/chicken! I did add an extra can of potatoes, diced.
Date published: 2015-02-22