Chicken in Pastry Recipe

Name: Chicken in Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or margarine; 2 teaspoons parsley leaves dried; 1/4 cup shallots chopped; ⅛ teaspoon thyme dried; 1 medium garlic cloves minced; 1x salt; 1/2 cup rice cooked; 1 black pepper; 1 pound chicken cooked, chopped; 1 can crescent roll dough

Servings: persons

2 tablespoons butter or margarine
2 teaspoons parsley leaves dried
1/4 cup shallots chopped
⅛ teaspoon thyme dried
1 medium garlic cloves minced
1x salt
1/2 cup rice cooked
1 black pepper
1 pound chicken cooked, chopped
1 can crescent roll dough

1
Preheat oven to 350F (180C).
2
In a large frying pan, melt margarine over medium heat.
3
Add shallots and garlic and cook until tender but not brown, about 2 minutes.
4
Stir in chicken, rice, parsley, thyme, and salt and pepper to taste.
5
Separate crescent rolls into 4 squares; seal line in each square.
6
Divide chicken mixture equally among squares; fold to make a triangle and seal edges.
7
Bake on an ungreased baking sheet 15 minutes, until golden brown.
8
Remove to a serving platter and keep warm until ready to serve.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter or margarine, 2 teaspoons parsley leaves dried, 1/4 cup shallots chopped, ⅛ teaspoon thyme dried, and more.

Yes, Chicken in Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken in Pastry

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