I’m so excited to share my Chicken Florentine Puffs recipe with you! These are flaky pastry pockets filled with tender chicken, spinach, cream cheese, and melty cheese. They are warm, cozy, and very easy to make. They work as a weeknight dinner, a make ahead lunch, or smaller appetizers for a crowd.
Level: Easy
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 8 puffs (dinner sized)
Course: Main, Appetizer
Cuisine: American, Comfort
If you have leftover cooked chicken or a rotisserie bird, these puffs come together quickly. The idea is simple. You mix chicken with spinach and a creamy cheese base, spoon the mixture onto squares of puff pastry, fold, seal, and bake. The pastry gets golden and flaky while the inside stays creamy and flavorful.
I love making these when I want something a little special without a lot of fuss. You can make the filling ahead, assemble them later, or bake them and freeze for fast meals. I will explain every step so readers who are new to puff pastry can follow with confidence.
How to Make Chicken Florentine Puffs
A short overview of how this comes together:
• Combine cooked chicken with thawed, squeezed spinach, cream cheese, shredded gruyere or Swiss, diced roasted red pepper, basil, and seasonings.
• Cut thawed puff pastry into squares.
• Place filling in the center, brush edges with egg wash, fold and seal.
• Brush the tops with egg wash, score a few vents, and bake at a high temperature until puffed and golden.
Ingredients
• 2 sheets frozen puff pastry, thawed according to package directions
• 2 cups cooked chicken, cubed or shredded (about 1 to 1 1/4 pounds)
• 10 ounce package frozen chopped spinach, thawed and liquid squeezed out, or 2 cups fresh baby spinach, cooked and squeezed dry
• 1 roasted red bell pepper, diced, or 1/2 cup jarred roasted red pepper, drained and chopped
• 4 ounces cream cheese, softened (not fat free)
• 1 cup shredded gruyere or Swiss cheese
• 2 to 3 tablespoons fresh basil, chopped, or 2 teaspoons dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 large egg plus 1 tablespoon water for egg wash
• Optional: grated Parmesan for sprinkling on top
Directions
- Preheat and prepare: Heat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Keep your puff pastry sheets on a lightly floured surface if they need a little smoothing.
- Make the filling: In a large bowl combine the chicken, squeezed spinach, diced roasted red pepper, softened cream cheese, shredded gruyere, basil, garlic powder, salt, and pepper. Use a spoon to mix until the cream cheese is fully combined and the filling is cohesive. Taste and adjust salt if needed.
- Prepare egg wash: In a small bowl beat the egg with the tablespoon of water. This is what helps seal the pastry and gives a shiny golden top.
- Cut the pastry: Unfold each puff pastry sheet and cut each into 4 equal squares so you have 8 squares total. If your sheets are already pre-rolled, just slice them into even pieces. Lightly flour your board if pastry sticks.
- Fill and fold: Place about 2 to 3 tablespoons of the filling in the center of each square, leaving a quarter inch border. Brush the border with egg wash. Fold each square in half diagonally to form a triangle or fold the opposite edges to make a pocket depending on shape you prefer. Press edges with the tines of a fork to seal. Make sure there are no gaps.
- Top and vent: Place the puffs on the prepared baking sheets. Brush the tops with more egg wash. If you like, sprinkle a little grated Parmesan on top. Make 2 to 3 small slits with a sharp knife so steam can escape while baking.
- Bake: Bake in the preheated oven 15 to 18 minutes or until the pastry is puffed and a deep golden color. If they brown too fast, tent lightly with foil for the last few minutes.
- Rest and serve: Let the puffs cool on the sheet for 5 minutes so the filling sets a bit. Serve warm.
Process Details
• Puff pastry basics: Puff pastry lifts because of layers of butter trapped in the dough. Work quickly so the pastry stays cool. If it gets too warm it can be hard to handle and will not puff as well.
• Handling spinach: Frozen chopped spinach needs a good squeeze. Use a clean kitchen towel or several paper towels and press out as much liquid as you can. Too much moisture will make the filling runny and the pastry soggy.
• Folding options: Triangles are fast and classic. If you prefer a square pocket, fold edges together and pinch well to seal. Press the edges with a fork to create a tight seal.
• Baking temperature: 400°F gives a nice quick puff and golden color. If your oven runs hot, check early.
Tips for Success
• Use cooked chicken: Rotisserie chicken or leftover roast chicken is perfect and saves time.
• Keep pastry cold: If the pastry feels soft, chill it briefly before cutting so it keeps its layers.
• Do not overfill: Less is more when filling. Overfilling leads to leaks.
• Seal well: Brush the border with egg wash and press firmly so the filling stays inside.
• Make ahead: You can assemble the puffs, place them on the sheet, cover with plastic wrap, and refrigerate up to 24 hours before baking. For longer storage freeze them unbaked on a tray, then transfer to a bag. Bake from frozen with a few extra minutes.
• For crisp reheating: Reheat leftover puffs in a 350°F oven until warm to keep the pastry crisp. The microwave will make them soft.
Serving Ideas
• Dinner plate: Serve two puffs with a crisp green salad and a squeeze of lemon for brightness.
• Party appetizer: Make smaller squares and bake for 10 to 12 minutes. Serve with a creamy mustard dip or warmed marinara.
• Brunch option: Pair with scrambled eggs and roasted tomatoes for a savory brunch spread.
• Make it a bowl meal: Serve a single puff with a cup of tomato soup for a cozy combo.
Storage & Freezing
• Refrigerator: Store cooled puffs in an airtight container for up to 3 days. Reheat in a 350°F oven for 8 to 12 minutes.
• Freezing unbaked: Place assembled puffs on a baking sheet and freeze until solid. Then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F, add 4 to 8 minutes to the bake time, and check that filling is hot.
• Freezing baked: Bake fully, cool, then freeze on a tray. Transfer to a bag and freeze up to 2 months. Reheat in the oven from frozen to preserve flakiness.
Nutrition Info (Approximate per puff, makes 8)
• Calories: 320 kcal
• Protein: 18 g
• Carbohydrates: 20 g
• Fat: 17 g
• Fiber: 1.5 g
• Sodium: 520 mg
Nutrition will vary depending on exact cheese, pastry brand, and chicken used.
My Chicken Florentine Puffs are a lovely way to turn simple ingredients into something special. They are forgiving, make-ahead friendly, and great for using leftover chicken. The combination of spinach, cream cheese, and melty gruyere inside flaky pastry is always a crowd pleaser. I hope you give them a try and enjoy how easy and satisfying they are to make.
