Chicken en Croute

prep time:: 15 min
total time:: 1 hr

Makes 6-8 servings

Wonderful Crispy nutty little pockets filled with chicken and all my other favorite ingredients. Can make them ahead and freeze until ready to use.Then dunk in melted butter and stuffing mixture and increase baking time until golden brown

ingredients

2/3 Cup Herb seasoned bread stuffing
1/2 Cup Chopped walnuts
8 oz cream cheese with chives
4 tablespoons softened butter
1/2 cup sour cream
1/8 Teaspoon Pepper
2 cups cubed, cooked Chicken
1 1/2 cup mushrooms, chopped
2 tablespoons capers
Marinated Artichoke Hearts
3 shallots, chopped
1-2 cloves fresh Garlic
Dry white wine
1lb Croissant Dough (or 1 Pkg of Pillsbury Big and flaky Croissants-6 count)
6 tablespoons melted, Salted butter

directions

1
Sauté mushrooms, shallots, garlic with 1 tbls butter over medium high until mushrooms and shallots are golden. Add capers and artichoke hearts, cook for 1 minute. Add some white wine (to taste) cook until evaporated (no liquid). Set aside to cool.
2
Combine cream cheese, butter, sour cream in a large bowl. Fold in mushroom mixture and chicken. Season with salt and pepper to taste.
3
Form croissant dough into 4X4 Squares, and spread out to 5X5 with fingers. Alternatively, unroll canned croissant dough triangles and press out to enlarge. Then spoon approx. 1/4 cup of creamed chicken mixture onto dough, and bring edges together to make a pocket. Pinching dough with fingers to seal. (It does not have to be a specific shape, just as long as the creamy chicken is completely sealed in dough) Try to work as quickly as possible to maintain flakiness of dough.
4
Add coarsely chopped nuts to dry stuffing. Melt butter in small bowl. Roll each pocket completely in butter  then in the nut stuffing mixture. Place on cookie sheet and cook at 375˚ for 20 minutes or until very golden brown. Serves 6, takes 1hour to prepare
5
Tips:
6
I usually make double the recipe and then freeze filling for use later on.
7
This recipe can be made the night before. Or frozen. Just Take Refrigerated (thawed) croutes, and then dunk in butter and stuffing and increase cooking time. Any of the vegetables can be omitted or substituted. Can be served with wild rice pilaf or steamed potatoes and roasted root vegetables