Chicken in Pastry

Refrigerated crescent roll dough makes these chicken turnovers a weeknight reality. Cooked chicken gets sauteed with chopped shallots and garlic in butter, seasoned with parsley and thyme, then divided among four pastry squares that fold into triangles and bake until puffed and golden.

The filling comes together in minutes. Shallots and garlic cook in butter just until tender, about two minutes, then the chopped cooked chicken goes in with the herbs. Since the chicken is already cooked, this step is really about heating everything through and letting the shallots and garlic infuse their flavor.

Sealing the crescent dough matters. Press the perforated lines together firmly so each square is a solid piece, then pinch the triangle edges tight after filling. Loose seams burst open in the oven and the filling leaks out. Fork-pricking the top lets steam vent without blowing the pastry apart.

Pro Tips

• Use leftover roasted or rotisserie chicken for the fastest assembly. Chop it small so the turnovers seal easily without bulging.
• Brush the tops with egg substitute before baking for a glossy, bakery-golden finish.
• Don’t overfill. A quarter of the mixture per square keeps them sealed and tidy.
• Serve within 20 minutes of baking. Crescent dough pastry softens and loses its crispness as it sits.

Variations

• Add a tablespoon of Dijon mustard to the filling for a sharper, more French-inspired flavor.
• Stir in a quarter cup of shredded Swiss or Gruyere cheese with the chicken.
• Use puff pastry sheets instead of crescent rolls for a flakier, more refined pastry.