A delightful twist on chicken salad, baked into golden pastry pockets.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the butter, cream cheese, onion, celery, and milk until smooth.
Use a hand mixer for a smoother consistency.
Stir in the cooked chicken until evenly incorporated.
Shred the chicken finely for a better texture.
Roll out the puff pastry on a floured surface and cut into squares.
Keep the pastry cold for easier handling.
Place a spoonful of the chicken mixture onto the center of each square.
Don't overfill to prevent leakage.
Fold the pastry over the filling and seal the edges by pinching or using a fork.
Brush the edges with water for a better seal.
Place the pockets on a baking sheet and bake for 15-20 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Serve the pastry pockets warm and enjoy!
Garnish with fresh parsley for a touch of color.
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