Chicken Artichoke Puffs

Chicken Artichoke Puffs
Makes 24
Prep 20 m
Bake 18 m


  1. 1 of 1 Thaw 2 boxes (17.3 oz each) puff pastry. In a large bowl, combine 1 cup chopped cooked chicken with 3 tbsp jarred pesto. Drain and chop 1 jar (6 oz) marinated artichoke heart quarters and add to bowl, stirring to combine well. Unfold 1 pastry sheet and roll out slightly. With a 2 3/4-inch pumpkin cookie cutter, cut out 12 pumpkins. Repeat with second sheet. Place 12 pumpkins on a baking sheet and brush with a beaten egg. Top each with 1 tbsp chicken mixture. Place a second pumpkin over each mound of filling and press edges to seal. Repeat with 2 remaining sheets pastry and filling. Score top of each to resemble pumpkin ridges; brush all with egg. Bake at 400 degrees for 15 to 18 minutes. Serve with more pesto alongside (offer a spoon, so there's no double dipping).
Nutrition Information for Chicken Artichoke Puffs
Servings Per Recipe: 24
Per Serving: 277 mg sodium, 5 g pro., 1 g sugar, 1 g fiber, 15 g carb., 3 g sat. fat, 13 g Fat, total, 199 kcal cal.