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Cheesy Chicken and Broccoli Puffs

Cheesy Chicken and Broccoli Puffs are flaky, golden puff pastry parcels filled with tender chicken, broccoli, mushrooms, and melted cheese. This easy baked recipe is perfect as an appetizer, snack, or light meal, delivering comforting flavors with minimal prep and maximum crowd appeal.
Prep Time15 minutes
Cook Time20 minutes
Servings: 8

Ingredients

Filling

  • 1 tablespoon olive oil or butter
  • 1/4 small onion finely chopped
  • 1 cup cooked chicken cubed (chicken breast or thigh)
  • 3/4 cup broccoli finely chopped
  • 4 oz mushrooms sliced

Pastry & Cheese

  • 2 sheets puff pastry thawed
  • 1 cup shredded cheese cheddar, Swiss, or Mexican blend

Instructions

  • Preheat oven to 400°F (200°C).
  • Heat olive oil or butter in a skillet over medium heat and sauté onion for 3–5 minutes until translucent.
  • Add mushrooms and sauté for another 2–3 minutes until softened.
  • Stir in broccoli and cooked chicken; cook for 2 more minutes, then remove from heat and set aside.
  • Line a large baking sheet with parchment paper.
  • Unfold thawed puff pastry sheets and cut each into four equal squares.
  • Roll each square slightly into a rectangle.
  • Divide the chicken mixture evenly among pastry rectangles.
  • Top filling with shredded cheese.
  • Fold pastry over the filling and pinch edges firmly to seal.
  • Bake for 20 minutes or until puff pastry is golden brown and crisp.
  • Cool for 2–3 minutes before serving.

Notes

ngredient Substitutions

  • Swap chicken with turkey or shredded rotisserie-style beef if preferred
  • Use spinach instead of broccoli for a softer texture
  • Add cream cheese for an extra creamy filling

Make-Ahead

  • Assemble puffs and refrigerate up to 24 hours before baking
  • Freeze unbaked puffs and bake directly from frozen, adding 5–7 minutes

Serving Variations

  • Serve with honey mustard, garlic yogurt sauce, or marinara
  • Pair with soup or salad for a complete meal

Avoid Mistakes

  • Don’t overfill pastries or they may leak
  • Seal edges tightly to prevent cheese from escaping