Chicken Puff Bravo
Submitted by bking
Retro skillet pie with chicken, spinach, and mushrooms folded into a spicy jalapeño Velveeta soufflé, wrapped in flaky crescent roll dough. Puffy, cheesy, and crowd-ready.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minStraight out of the 1980s potluck hall of fame, and honestly? It still slaps.
Jalapeño Velveeta gets melted with sour cream into a velvety, spicy base, then folded with beaten egg whites into a light, puffy mixture loaded with chicken, spinach, mushrooms, and bell pepper.
The whole thing sits in a skillet lined with crescent roll dough, gets topped with more twisted crescent triangles, and bakes until golden and set.
It’s part soufflé, part pot pie, part Tex-Mex fever dream, and it feeds eight very happy people.
Kitchen Tips
- Squeeze every drop of water out of the thawed spinach. Wet spinach will make the filling soupy instead of fluffy.
- Beat the egg whites to stiff peaks and fold them in gently. This is what gives the filling its airy, puffed texture.
- Press the crescent roll perforations together firmly so the bottom crust doesn’t separate during baking.
- Let the pie rest for a few minutes after baking. The egg-based filling needs a moment to set so it slices cleanly.
Ingredients
Directions
In a 3 quart saucepan, combine process cheese, sour cream and garlic salt; stir over low heat until cheese is melted. Remove from heat.
Beat egg yolks thoroughly; reserve 1 Tbs for glaze. Gradually, stir in remaining egg yolks into cheese mixture. Cool.
Beat egg whites until stiff peaks form; fold into cheese mixture. Add remaining ingredients except dough; mix lightly.
Unroll one can of dough; press into bottom and sides of a greased 12” oven proof skillet, pressing perforations together to seal.
Spread spinach mixture over the dough. Unroll the second can of dough; separate into eight triangles.
Loosely, twist each triangle at the pointed end. Arrange dough triangles on the spinach mixture, pointing ends towards center. Seal outer edges to crust.
Brush dough with the reserved egg yolk.
Bake at 375℉ (190℃) for 35 to 40 minutes or until egg mixture is set.
Makes 8 servings.
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