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Chicken Cheddar Ranch Puffs

These Chicken Cheddar Puffs are quick, easy, painless and delicious! The juices from the shredded chicken mix with the cheddar and ranch to create a saucy blend of perfection, snuggled inside a flaky, butter shell. #chickencheddarranchpuffs #sonomnom4u #chickenrecipes


2 ( 13.2 oz) packages of puff pastry (we use Wewalka)

2 chicken breasts, cooked and shredded

2 cups shredded cheddar

1 TBSP hot pepper oil

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 tsp parsley flakes

1 cup ranch dressing (we use Litehouse)

1 egg

2 TBSP water

dash paprika


Cook 2 chicken breasts, shred, and set aside. (You can cook them in the instant pot in 1 cup water from frozen on the MEAT/STEW setting, or grill them, boil them, pan fry, roast. Any way you want!) This recipe works great with leftover chicken, too!

Line a baking pan with a sheet of parchment. Set aside.

In a small bowl or mug, crack an egg and add 2 TBSP water. Whisk until blended and set aside until it is time to egg wash the tops of the puffs.

In a medium bowl, combine the shredded chicken, shredded cheddar, hot pepper oil, onion powder, garlic powder, salt, pepper, and parsley flakes and stir until well blended. Set aside.

Open one package of puff pastry and unroll. If using Wewalka it comes as one sheet, rolled up.

Take the unrolled pastry and cut it in half across the short side, directly down the middle.

Fill the bottom side of the pastry, Keeping top top half empty an imaginary margin of all sides of the bottom.

Fold top over bottom and fold up each of the 3 open sides one time. Fold up the 3 sides one more time and pinch hard until they are all sealed.

Place on parchment-lined baking pan and repeat step with the other side of that puff pastry.

Each pastry sheet makes 2 pouches, so open the other pack and repeat the steps to make 4 pouches.

When all 4 pouches are on the parchment lined baking sheet together, use a pastry brush and brush the top of each one with egg wash. sprinkle with paprika (we use smoked) and or parsley flakes.

Bake 20-30 minutes or until puffy and golden brown. Remove from heat and let cool 5 minutes before serving.

Preheat oven to 375° F.

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