Go Back
Homemade Cheesy Chicken and Broccoli Puffs recipe photo
Print Recipe Save it for later

Cheesy Chicken and Broccoli Puffs

These Cheesy Chicken and Broccoli Puffs are flaky, cheesy bites packed with tender chicken and fresh veggies. Perfect for snacks or light meals!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Light Meal, Snack
Cuisine: American
Keyword: Broccoli, Cheesy, Chicken, Easy, Puff Pastry, Quick
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil or butter for sautéing vegetables and adding richness
  • 1/4 small onion chopped, provides sweetness and depth
  • 1 cup cooked chicken cubed, tender protein to fill each puff
  • 3/4 cup broccoli chopped, adds color, texture, and nutrition
  • 4 oz mushrooms sliced, earthy flavor and meaty texture
  • 2 sheets puff pastry thawed, flaky, buttery crust that encases the filling
  • 1 cup shredded cheese cheddar, Swiss, Mexican blend; melty, flavorful binding element

Instructions

Prepare the Filling

  • Heat olive oil or butter in a non-stick skillet over medium heat. Add chopped onion and sauté until translucent and fragrant, about 3-4 minutes.
  • Stir in sliced mushrooms and cook until they release moisture and start to brown, about 5 minutes.
  • Add chopped broccoli and cook for another 3 minutes until slightly tender but still vibrant. Remove from heat and let cool slightly.

Combine Filling Ingredients

  • In a mixing bowl, combine cooked chicken cubes with the sautéed vegetable mixture. Stir in shredded cheese until well incorporated.

Prepare the Puff Pastry

  • Preheat oven to 400°F (200°C). On a lightly floured surface, unfold thawed puff pastry sheets. Cut each sheet into 4 equal squares for a total of 8 squares.
  • Place a generous spoonful of the chicken and broccoli filling in the center of each square.

Shape the Puffs

  • Fold each puff pastry square over the filling to create triangles or rectangles. Press edges firmly together with a fork or fingers to seal.
  • Optionally, brush tops with melted butter or egg wash for a golden finish.

Bake

  • Line a baking sheet with parchment paper and place sealed puffs on it, leaving space between each. Bake in preheated oven for 20-25 minutes until pastry is puffed and golden brown.
  • Let cool for a few minutes before serving.

Equipment

  • Non-stick Skillet
  • Sharp Knife
  • Baking Sheet
  • Parchment Paper
  • Pastry brush

Notes

  • Don’t overfill the puff pastry squares to avoid leakage during baking.
  • Let the filling cool slightly before assembling to prevent soggy pastry.
  • Use a blend of cheeses for better melt and richer flavor.
  • Sauté the broccoli and mushrooms first to reduce moisture and keep pastry crisp.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven to maintain crispiness.