FOR THE ROLL-UPS
3 chicken breasts (You can also use all of the meat from a rotisserie chicken)
1 8oz. package of cream cheese, at or close to room temperature
1 red bell pepper, diced
3 T unsalted butter, at or close to room temperature
3 T milk
2 T fresh chives, chopped
Pinch of garlic powder
1 package of puff pastry sheets
FOR THE SAUCE
1 can of cream of chicken soup (or make your own here)
1/4 cup milk
2 tsp. dried dill weed
Preheat oven to 425.
Lightly grease a 9 X 13 baking dish, set aside.
Take the puff pastry out of the package and let it thaw on the counter. Make sure to separate the sheets at the folds before they thaw too much or they will stick together. If you try to separate them completely frozen, they could break. Once you have the pastry unfolded, cut along each fold so you have 6 long pieces. Now cut each long piece into 3 squares. You should end up with 18 squares.
Cook and dice the chicken into bite size pieces. I usually boil the chicken (20 minutes) versus pan cooking or grilling. I find it’s less likely to dry out. I also love the rotisserie chicken, but don’t notice a huge difference in flavor.
In a large bowl, mix the chicken with the red bell pepper, cream cheese, butter, and 3 T of milk, and chives. Toss in a sprinkle or two of garlic powder and some S&P. Stir until creamy.
Gently take a square of soft puff pastry and stretch it out just a little bit from the center, using your fingers to pull from the center to the sides. Careful – if you pull too much the pastry will break!
Scoop a spoonful of chicken mixture onto the center of the square. Envelope fold the pastry: fold over the top corner onto the center of the square. Pull up the bottom corner and press it onto the center of the square. Repeat with the sides, and then pinch the corners to close the pastry. You don’t want anything getting out!
*Disclaimer, these are REALLY OLD PHOTOS
Place the pastry into the prepared dish, folded side down. Repeat with remaining squares. (I usually have extra. I either use 2 pans for a crowd, or I freeze what I have left.)
Brush the tops of each pastry with a little bit of melted butter. Bake 20-25 minutes, or until the tops are puffed and golden brown.
While the roll ups are cooking, make your sauce. Feel free to make your own! Or you can warm up a can of cream of chicken soup, a little milk, and some dill on the stove top. Tip: don’t let it boil.
When you’re ready to serve, top the chicken roll ups with a little sauce and serve with rice and your favorite vegetable.