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Creamy Chicken & Leek Parcels

Another fab recipe from Amanda from Simple home cook for you.


Chicken and leek are favourite combinations of mine and to be honest, so is anything wrapped in puff pastry! The parcels are super easy to make and a great recipe to make ahead and freeze for those nights when you don’t feel like cooking. I love to serve them with a side salad for a light meal or a plate of veges for something a little heavier. Mmm…. I can smell them now!

Enjoy,
Amanda 

Chicken & Leek Parcels

CREAMY CHICKEN & LEEK PARCELS
Makes 8

Ingredients

40g butter

1 leek, white stem finely sliced

1 ½ teaspoons minced garlic

600 grams chicken breast fillets

3 tablespoons cornflour

1 ½ cups chicken stock

½ cup cream

4 sheets puff pastry

1 egg, lightly beaten 

 chicken & leek parcels recipe

STEP 1 – In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens. 

STEP 2 – Roughly dice chicken (into pieces approx 1cm) and add to pan.  Cook over high heat until chicken is browned.

STEP 3 – Mix cornflour & stock together and add to chicken mixture.  Add cream.  Reduce heat to medium & stir for a few minutes or until sauce thickens. 

STEP 4 – Set aside to allow mixture to cool.  To speed up the process, refrigerate mixture or spread out onto a tray. 

STEP 5 – Preheat oven to 200ºC.  

STEP 6 – Cut each sheet of pastry in half (giving you 2 large rectangles).  Spoon some mixture onto one half of each piece.  Fold the pastry over to enclose the filling and pinch edges to seal.  I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one. 

STEP 7 – Place pastry squares onto lined oven trays and brush the top with beaten egg.  Bake in preheated oven for 15 mins or until golden. 

Chicken & Leek Parcels

Creamy Chicken & Leek Parcels
Serves 8
The parcels are super easy to make and a great recipe to make ahead and freeze for those nights when you don’t feel like cooking.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 40g butter
  2. 1 leek, white stem finely sliced
  3. 1 ½ teaspoon minced garlic
  4. 600 grams chicken breast fillets
  5. 3 Tablespoon cornflour
  6. 1 ½ cups chicken stock
  7. ½ cup cream
  8. 4 sheets puff pastry
  9. 1 egg, lightly beaten
Instructions
  1. In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens.
  2. Roughly dice chicken (into pieces approx 1cm) and add to pan. Cook over high heat until chicken is browned.
  3. Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens.
  4. Set aside to allow mixture to cool. To speed up the process, refrigerate mixture or spread out onto a tray.
  5. Preheat oven to 200ºC.
  6. Cut each sheet of pastry in half (giving you 2 large rectangles). Spoon some mixture onto one half of each piece. Fold the pastry over to enclose the filling and pinch edges to seal. I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one.
  7. Place pastry squares onto lined oven trays and brush the top with beaten egg. Bake in preheated oven for 15 mins or until golden.
Be A Fun Mum https://www.beafunmum.com/

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19 Comments

  • Reply
    FaithandFamilyathomeinAus
    August 19, 2015 at 10:32 am

    These look divine! I will be making them for dinner tomorrow! Thank you for sharing this yummy, easy recipe. I’d love to link in with you one day on my blog!
    Come and visit me on http://www.faithandfamilyathomeinaus.wordpress.com

    • Reply
      FaithandFamilyathomeinAus
      August 21, 2015 at 8:43 am

      Update: I made this last night and it is amazing! I left out the garlic accidentally but it still tasted great. Easy recipie, filling and a lovely opportunity for a treat. Also very economical – I spent $12 on $12 pastries (batch and a half) and it could have easily made another 4 parcels.
      Thank you for sharing this great recipe.

  • Reply
    Deirdre
    August 23, 2015 at 7:04 pm

    Made these tonight very easy and very delicious,will be making these again

  • Reply
    Liz
    February 9, 2016 at 1:01 pm

    These look great! Am going to try them tomorrow. Want to do a big batch and freeze some. Can you freeze the parcels after you’ve cooked them or do you just freeze the filling and do pastry each time?

  • Reply
    Lindon Thompson
    June 8, 2016 at 5:04 pm

    I’ve made this a few times now. You can add a cup of shredded tasty cheese to the mix while its hot and stir it through. Adds a little bite

  • Reply
    Donna
    September 6, 2016 at 7:51 pm

    Thanks so much for this recipe. It’s so tasty and it’s easy to make. Especially as I used some leftover bbq chicken. I’ll be adding some sliced mushrooms next time. 🙂

  • Reply
    Vee
    October 11, 2016 at 10:44 am

    These look great. I’ve just made my own ‘chicken parcels’ (http://recipeyum.com.au/chicken-mustard-parcels/), but I will definitely be giving these a go next time. Thank you!

  • Reply
    Nadine
    December 14, 2016 at 7:21 pm

    600grams of chicken or 6 breasts???

  • Reply
    Julie Camm
    May 16, 2018 at 1:29 pm

    Absolutely delicious, l made 6 of them, we ate 2 and froze the other 4 for another day. My husband loved them so much he wanted more. Will make these again, beautiful flavour, hold together well and not too salty. Thank you for sharing this recipe.

  • Reply
    Siobhan Troyer
    June 3, 2018 at 2:18 pm

    You may want to re-think your advice to cool the chicken-leek mixture in the refrigerator. We know that placing warm, much less hot items in the fridge’ causes the interior temperature to rise dramatically. Other items will also warm up, & it may take several hours for the fridge & it’s contents to return to a safe temperature for food storage. Your advice is an invitation to food spoilage & food poisoning, I would suggest you remove that suggestion.

    • Reply
      Vicky
      June 28, 2018 at 12:29 pm

      Panic merchant… What a lot of rubbish! It’s only a small amount of food to cool off & it shouldn’t make any difference to the rest of the food in the fridge.

  • Reply
    Èla Moore
    June 12, 2018 at 1:25 pm

    What an incredible recipe! I just whipped these up on a jiff and my husband is eating the leftover filling out of the pan as we await the parcels that are in the oven. Thank you to the moon for this recipe, what a delight!! X

  • Reply
    Stacey
    June 18, 2018 at 2:59 am

    Has anybody tried these cold the next day? looking to make our very regular picnics a smidge more exciting.

  • Reply
    djpilot
    August 27, 2018 at 11:55 am

    I made these and loved them. I added some pepper, one tablespoon of Dijon mustard when I added the cream, and also put a couple of pieces of brie cheese on top of the mixture before closing/cooking the parcels. Amazing yummy goodness!

  • Reply
    Joanna
    August 28, 2018 at 8:15 pm

    Question, do you freeze the packets after cooking the puff pastry? What is the best way to reheat the packets to keep the pastry flaky?

  • Reply
    Lynley
    September 2, 2018 at 11:01 am

    Have made these yet again – they are so good. Make a lot so I can freeze them to always have a meal on hand. I do add 1 tbsp Dijon mustard for a bit of a bite. Thank you beafunmum for sharing.

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