Chicken Cordon Bleu with Pastry Crust

By ldelmas

Ingredients

• 2 Tbsp. butter
• 1 medium white onion, diced
• 3 cloves garlic, minced
• 1 tsp. smoked paprika
• 2 Tbsp. chopped fresh rosemary
• 1/2 cup cubed cream cheese
• 1/4 cup chicken broth
• 1 3 — 4-lb. cooked rotisserie chicken, meat picked and shredded
• 2-1/2 cups small diced smoked ham
• 2 cups small diced Swiss cheese
• Salt and pepper to taste
• 1 sheet of store-bought puff pastry
• 1 egg
• 1 Tbsp. milk
• 1/2 Tbsp. chopped fresh parsley

Preparation

Step 1

Preheat oven to 400°F. In a large sauté pan over medium-high heat, melt butter. Add the onion, garlic, smoked paprika, and rosemary. Cook for 4 — 5 minutes until vegetables are softened and slightly caramelized.

Stir in the cream cheese and broth until cream cheese melts. Add the chicken and ham. Toss well to combine and cook until warmed through. Remove pan from the heat and add Swiss cheese. Toss well to combine. Season the mixture with salt and pepper.

Spoon the mixture in equal quantities to fill four 15-oz. crocks. Meanwhile, on a lightly floured surface, cut the puff pastry sheet into four 5 – 6'' circles. Discard the scrap. Place one puff pastry circle over each crock, and pinch the puff pastry against the sides of the crock.

In a small bowl, mix the egg and milk together to make an egg wash. Brush the puff pastry with the egg wash, sprinkle with parsley, and place the crocks in the oven.

Bake for 12 – 15 minutes until the pastry is a golden brown.