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Chicken Cordon Bleu Puffs

I bought a new jumbo muffin tin and wanted to use it. I love the flavors of chicken cordon bleu, but wanted a faster weeknight version, so I pulled this recipe togerther one evening. We loved it so much I had to make it again the next week! —Angela Keller, Newburgh, Indiana
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon Dijon mustard
  • 2 cups cubed rotisserie chicken
  • 4 slices deli ham, chopped
  • 1/2 cup shredded Swiss cheese
  • 1 package (17.30 ounces) frozen puff pastry, thawed

Directions

  • Preheat oven to 400°. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in Parmesan cheese, lemon juice, seasoned salt and mustard; remove from heat. Stir in chicken, ham and Swiss cheese.
  • On a lightly floured surface, unfold puff pastry. Roll each pastry out into an 11-inch square. Cut each pastry into fourths. Place in 8 greased jumbo muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Divide chicken mixture among cups. Bring pastry corners together and pinch to seal.
  • Bake until golden brown, 20-25 minutes.
Nutrition Facts
1 puff: 454 calories, 25g fat (8g saturated fat), 53mg cholesterol, 542mg sodium, 38g carbohydrate (2g sugars, 5g fiber), 20g protein.

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Reviews

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Average Rating:
  • LoriNTexas
    Feb 11, 2021

    Loved this. I increased the chicken, ham & cheese a little & added Italian shredded to the Swiss. For seasoning I added black pepper, parsley, a dash of paprika, onion & garlic powders & no salt seasoning. It was perfect.

  • Karon
    Feb 10, 2021

    I made this last night and it was delicious. I did add mushrooms and a shallot.

  • Kim
    Feb 10, 2021

    This looks great, I don’t have a big muffin tin . I do have a popover pan . I wonder if that will work.

  • sherry
    Feb 6, 2021

    Made according to recipe, but substituted salmon and mushrooms for chicken and ham due to dietary restrictions. This would work well with all veggies, too. Leftovers reheat well.

  • Marie
    Feb 5, 2021

    I have not made this yet, but Jill said to bad she couldn't print it. I just printed it. Can't wait to try it . Sounds yummy

  • Jamie
    Feb 5, 2021

    I was so excited to try this recipe! I rushed out of my home to find a jumbo muffin pan and pick up the ingredients. I found a 6 Cup Muffin Pan. With the two remaining puff pastry squares, I made turnovers and placed them in the freezer. I thought the puffs could have used more filling, so in the future, I'll use all the filling in the 6 cup muffin pan (6 servings instead of 8). Angela Keller, I grew up in Warrick County and have family living in Newburgh!

  • DDPLoeches
    Jun 2, 2020

    This was great! I just made a basic white sauce (without the lemon juice, dijon and seasoned salt), but it was delicious.

  • curlylis85
    Aug 5, 2019

    Our whole family loved these! It's a great way to use leftover chicken and the sauce is easy to put together.

  • Jill
    May 10, 2019

    Too bad you can't print it