Cheddar Chicken with Puff Pastry

Featured Maple Leaf Product:  Schneiders Fully Cooked Pulled Chicken (#26995)

Method

1. The day before, thaw cooked pulled chicken on baking sheet in the refrigerator and also the puff pastry sheets at 4'C/40'F or lower.
2. On a lightly floured surface, cut one sheet crosswise into seven 2 inch/5 cm strips; cut rectangle sheet lengthwise into five 2 inch/5 cm strips. On a baking sheet, closely weave strips to make a 12 x 10 cm lattice. Freeze until making filling. Alternatively, for a time saver, do not cut puff pastry into strips to make weave strips and place puff pastry sheets directly onto prepared filling.
3. Preheat convection oven to 375'F/190'C. In a skillet, melt margarine on medium heat and saute chopped onion until tender for approximately 5 - 7 minutes.
4. In a large pot, combine the frozen california blend vegetables, pulled chicken, cream of chicken soup and milk; bring to a boil. Remove from the heat. Stir in the shredded cheese, onions and poultry seasoning. Transfer to a greased 2" deep full size insert pan.
5. Top with puff pastry lattice, trimming the edges to fit. If using puff pastry sheets instead, make slits in pastry for steam to escape. Whisk together egg yolk and cream; brush over pastry.
6. Bake uncovered until bubbly and crust is golden brown and puffed. Bake for ~ 35-45 minutes. Cover with foil if pastry starts getting too dark. Cook to an internal temperature of 165'F/74'C held for 15 seconds.
7. Cut into 3" by 2" sections and serve 1 each(323 g).

Suggested Accompaniments

Serve with steamed broccoli or tossed salad and wholegrain roll (sides not included in the nutritional information)

Nutritional Info per 323 g/11.3 oz