This braided stuffed pastry bake is pure comfort food — flaky, golden puff pastry wrapped around a rich, creamy chicken and vegetable filling. It looks impressive enough for guests, yet it’s simple to assemble, and every slice shows off those beautiful layers of tender chicken, sweet carrots, and peas.
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced and cooked until tender
- 1 cup peas
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 egg, beaten (for egg wash)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Make the creamy filling. In a large bowl, combine the shredded chicken, carrots, peas, cream cheese, heavy cream, garlic, onion, parsley, salt, black pepper, and Italian seasoning. Stir until everything is evenly coated in the creamy mixture.
- Roll and fill the pastry. On a lightly floured surface, roll the puff pastry into a rectangle about 10 by 14 inches. Spread the creamy chicken filling in a thick strip down the center third of the pastry, leaving a few inches bare on each side.
- Braid the pastry. Using a sharp knife or pizza cutter, cut 1-inch-wide strips along both bare sides of the pastry, angled slightly outward. Fold the strips over the filling, alternating from left to right, to create a neat braid. Tuck the ends underneath and transfer the braid to a parchment-lined baking sheet.
- Egg wash and bake. Brush the entire braid generously with the beaten egg for a deep golden shine. Bake in a preheated 400°F (200°C) oven for 25–30 minutes, until the pastry is puffed and beautifully golden brown.
- Rest and serve. Let the braid rest for 5–10 minutes so the filling sets, then garnish with fresh parsley and slice. Serve warm.
