1 bag Pepperidge Farm stuffing, Herb Seasoned Classic (the blue bag) plus suggested ingredients
3 cups cooked, cubed or shredded chicken (I cheat and use a rotisserie chicken)
3 Russet potatoes (mashed, any way you like ’em)
Cranberry sauce or cranberry relish
1 box Puff Pastry (you will only use 1 bag inside)
Salt & pepper
Preheat oven to 375 F.
Make the stuffing as advised on the back of the bag and set aside
Shred or dice the cooked chicken. I usually use 1 to 2 rotisserie chickens – white and dark meat. Add to stuffing and gently mix.
If you can multitask, I suggest making the mashed potatoes while you’re working on your stuffing and chicken.
On a lightly floured surface, open 1 bag of the puff pastry sheets and let thaw. Open the sheets so the seams are vertical. You should have three strips. Press the strips together at the seams so it makes one big square. Sometimes I use a rolling pin and some flour to gently press the edges together.
Pile the stuffing/chicken mixture down the center of the pastry, top to bottom. I try to make it so I put the stuffing on the center strip and leave the two outside strips untouched. Add the mashed potatoes on top of the stuffing/chicken.
Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Starting at one end (I start at the top), fold the pastry strips over, alternating sides, to cover your filling.
Place the pastry onto a baking sheet. Brush the pastry with an egg wash (2 eggs, 1 T water, whisked)
Bake for 35 minutes or until the top is golden brown. Use a large chef’s knife to cut into the pastry – much like cutting slices of a cake.
Put the cranberry sauce/relish in the center of your plate and top with a slice of the pastry. Pour the gravy on top.