Last week, I was too busy wallowing in my miserable sinus infection to make it along to a blogger’s lunch with celebrity chef Kevin Dundon.
Dundon has hooked up with Kraft Philadelphia cream cheese to create a range of tasty recipes. Personally, I find Philadelphia pretty addictive. Although I seldom have it in the fridge, it doesn’t last long once there. SnackBox uses it to make the most delicious plain cheese cake you’ll ever taste.
This recipe fits in with my latest desire: to have food covered in pastry whenever possible. You’ll find more Philadephia recipes here. Philadelphia: yay or nay?
Kevin Dundon’s Creamy Philadelphia, Forest Mushroom & Free Range Chicken Parcel
- 4 large chicken breasts-diced
- 1 leek-thinly sliced/1 large onion
- 7oz/200g forest mushrooms
- 3 cloves garlic-crushed
- 1oz/25g butter
- 1oz/25g plain flour
- 4oz/110g Philadelphia cream cheese original
- 1/2 glass white wine
- 14floz/400ml milk
For the Topping
1 sheet of puff pastry-ready rolled.
- Heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning).
- Add in the chicken and cook for 4-5 minutes. Add in the leeks, garlic and mushrooms at this stage together with a little seasoning.
- After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce).
- Pour in the white wine, cheese and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. If you like you could add a little cream as well.
- Simmer for 5-6 minutes and then transfer to a large casserole dish.
- Neatly arrange the pastry on top.
- Brush the pastry lightly with a little egg wash glaze and bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 30 minutes.