Make this creamy chicken fricassee puff pastry bake with tender veggies, golden crust, and a rich filling. An easy, cozy dinner recipe everyone will love!
What’s a Fricassee Cake?
Hey! Let’s talk about Fricassee Cake. These are yummy cakes that mix meat, veggies, and a bit of sweetness. They taste great and are easy to enjoy. Let’s see what makes them special!
A Taste of Tradition
Fricassee Cake has been around for a long time, starting in French kitchens and now enjoyed all over. Each recipe has its own history and shows how cooking traditions are passed down.
Versatile and Delicious
What’s cool about fricassee cakes? You can use different ingredients, so you can make them the way you like. Whether you like meat or vegetables, there’s a recipe for you. Have fun and make your own version!
Let’s Cook Fricassee Cake
Fricassee cakes are great for family meals or special occasions. And you don’t need anything fancy to make them. With just a few simple ingredients and some love, you’ll have a dish that everyone will enjoy!
Instructions:
If you want, sprinkle with fresh parsley before serving.
Preheat your oven to 375°F (190°C).
Heat a large pan and cook the onions and garlic until they’re soft.
Add the mushrooms and mixed veggies. Cook until everything is tender.
Sprinkle the flour over the veggies and stir until well mixed.
Slowly pour in the chicken broth and cream, stirring to keep it smooth.
Add the shredded chicken and season with salt and pepper.
Roll out one puff pastry sheet and put it in a greased baking dish.
Spread the chicken and veggie mix on top of the pastry.
Cover with the second puff pastry sheet and press the edges with a fork to seal.
Brush the top with the beaten egg.
Bake for 25–30 minutes until the top is golden brown.
Creamy Chicken Fricassee Puff Pastry
Equipment
- 1 Microwave Oven
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup of sliced mushrooms
- 1 diced onion
- 2 cloves minced garlic
- 1 cup mixed vegetables like carrots, peas, and bell peppers
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp flour
- Salt and pepper to taste
- 2 sheets of puff pastry
- 1 beaten egg for brushing on top
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a large pan and cook the onions and garlic until they’re soft.
- Add the mushrooms and mixed veggies. Cook until everything is tender.
- Sprinkle the flour over the veggies and stir until well mixed.
- Slowly pour in the chicken broth and cream, stirring to keep it smooth.
- Add the shredded chicken and season with salt and pepper.
- Roll out one puff pastry sheet and put it in a greased baking dish.
- Spread the chicken and veggie mix on top of the pastry.
- Cover with the second puff pastry sheet and press the edges with a fork to seal.
- Brush the top with the beaten egg.
- Bake for 25–30 minutes until the top is golden brown.
Notes
| Serving | Amount Per Serving |
| Calories | 323 |
| Saturated Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 105mg |
| Sodium: | 460mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 15g |
| Total Fat | 20g |
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
