A simple appetizer recipe for Puff Pastry Pesto Chicken that comes together quickly and is an elegant addition to your party table.
If you’re still on the hunt for appetizers for Thanksgiving, or maybe you’re looking ahead to the upcoming December entertaining frenzy, either way, you should add this recipe to your list. It’s super easy to make using roasted chicken and prepared pesto from the grocery store, or you can use homemade, either way it’s easy, fast and delicious.
How to make Puff Pastry Pesto Chicken cups
There are 6 of these disks of flaky deliciousness in the package, so make sure you plan accordingly if you’re feeding a crowd. One Puff Pastry Pesto Chicken is plenty per person, unless you’re 12 and are my son. He managed to power through 2 of them and then started snooping around for a third. He’s been begging me to make them again on a daily basis. I think he was impressed. Or hungry. Probably both.
Pepperidge Farm® reached out and asked if I’d like to create an easy entertaining recipe using either their puff pastry sheets, shells or cups. It needed to be easy for the busy hostess with the mostest to whip up and equally delicious. If you ask a 12 year old, I hit the mark.
Prepare the shells as directed on the package and while they bake, you can make the filling. They can be served at room temperature or you can pop them back in the oven after filling and heat them slowly and serve warm. After photographing, my husband and I nibbled on a room temperature filled shell, and then again later with it warmed. Either way – they are delish.
What would you fill the puff pastry shells with? Sweet? Savory? Pesto Chicken? 🙂 I’d love to know. I’m looking forward to making them again but filling with a sweet concoction. Imagine pumpkin pie filling. Oh my!
Happy Holidays to you! I hope your turkey is moist, your cup runneth over with joy and that you have all that are near and dear to you close enough to hug.
More Appetizer Recipes
- Spicy Sausage Stuffed Mushrooms
- Cheesy Cajun Chex Mix
- Hot Lobster Artichoke Dip
- Triple Queso Dip
- Easy Mexican Shrimp Cocktail
Puff Pastry Pesto Chicken
Ingredients
- 1 pkg Pepperidge Farm Puff Pastry Shells, cooked according to package, cooled
- 2 cups chicken breast, cooked & cubed
- 2 tbsp minced shallot
- 2 tbsp mayonnaise
- 1 tbsp prepared pesto
- 2 tsp toasted pine nuts
- 1 tbsp roasted red pepper, julienned, for garnish, optional
Instructions
- Cook Pepperidge Farm Puff Pastry Shells according to package. Remove tops and allow to cool.
- In a medium bowl, add the cubed chicken, shallot, mayonnaise, pesto and pine nuts. Toss to combine. Season with salt and pepper. Spoon into the shells and garnish with red pepper. Serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
I love these little puff pastry shells. I can see so many appetizer uses for them! Great recipe.
I have yet to see those puff pastry shells but this looks like an excellent way to use them!
I found them in the freezer aisle near the waffles and frozen fruit. Hope that helps! 🙂 They were super easy to work with.