Low Sodium Chicken Puff

Indulge in the flaky, golden-brown perfection of these Low Sodium Chicken Puffs, a healthier twist on a classic savory pastry. Packed with a flavorful filling of tender shredded chicken, sweet grated carrots, vibrant green peas, and a creamy low-sodium sauce seasoned with aromatic thyme and black pepper, this recipe is a heart-smart choice that doesn’t skimp on taste. Made easy with store-bought puff pastry, these chicken puffs are perfect for a quick dinner, snack, or party appetizer. With just 20 minutes of prep and short baking time, you’ll have a warm, satisfying treat that’s both crowd-pleasing and low on sodium. Enjoy these puff pastry delights straight from the oven for maximum deliciousness!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 piece (approximately 200g) boneless, skinless chicken breast
• 0.5 cup low-sodium chicken broth
• 0.5 medium, finely chopped onion
• 1 small, grated carrot
• 0.5 cup (fresh or frozen) green peas
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon dried thyme
• 1 sheet (thawed) frozen puff pastry sheets
• 1 large (beaten) egg

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Bring the low-sodium chicken broth to a simmer in a small saucepan. Add the chicken breast and poach until cooked through, about 10-12 minutes.

Step 3

Remove the chicken breast, let it cool slightly, then shred it using two forks. Set aside.

Step 4

In a medium pan, melt the unsalted butter over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes.

Step 5

Stir in the grated carrot and cook for another 2 minutes until slightly softened.

Step 6

Add the all-purpose flour to the pan and cook, stirring continuously for 1 minute to form a roux.

Step 7

Gradually pour in the remaining chicken broth (from poaching) while whisking to avoid lumps. Continue to cook until the sauce thickens, about 2 minutes.

Step 8

Stir in the shredded chicken, green peas, freshly ground black pepper, and dried thyme. Mix well and remove from heat. Allow the filling to cool slightly.

Step 9

On a floured surface, unfold the thawed puff pastry sheet and roll it out slightly to smooth the creases.

Step 10

Cut the puff pastry sheet into 4 equal squares.

Step 11

Place a generous spoonful of the chicken mixture into the center of each square.

Step 12

Brush the edges of each square with beaten egg, then fold to form a triangle, pressing the edges to seal.

Step 13

Transfer the chicken puffs onto the prepared baking sheet and brush the tops with more beaten egg.

Step 14

Bake in the preheated oven for 15-20 minutes or until the puff pastry is golden brown and puffed up.

Step 15

Allow to cool slightly before serving. Enjoy your low-sodium chicken puffs warm!

Nutrition Facts

Serving size	(667.2g)

Amount per serving	% Daily Value*
Calories	1081.6

Total Fat 57.6g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 451.5mg	0%
Sodium 552.0mg	0%
Total Carbohydrate 63.0g	0%
Dietary Fiber 8.5g	0%
Total Sugars 10.6g
Protein 80.2g	0%

Vitamin D 63.8IU	0%
Calcium 115.6mg	0%
Iron 6.3mg	0%
Potassium 1081.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 29.4%

Carbs: 23.1%