I love pastry braids! 💕 Delicious, buttery and the whole family will love it! Making the puff pastry takes time, but you can certainly use store bought with amazing results. Serve it with a side salad or a light vinaigrette coleslaw!
Air Fryer Chicken Pastry Braid
- 2 cups Chicken Breast; cubed
- 1 teaspoon Herbs de Provence
- Salt and Pepper to taste
- 1 tablespoon Olive Oil
- 1 large Russet Potato; peeled and chopped
- 1/4 cup Carrots; chopped
- 1/4 cup Onion; thinly diced
- 1 Garlic Clove; minced
- 1/4 cup frozen Peas
- 1/4 cup frozen Sweet Corn
- 1/2 cup Cheddar Cheese
- 1 Tablespoon Cornstarch
- 1/2 cup Milk
- 1 sheet Puff Pastry
- Heat a large skillet over medium heat and add a drizzle of oil. Toss the chicken with the spices and seasonings. Place in the skillet and sear until cooked through; about 8 minutes.
- Meanwhile, steam the carrots and potatoes until tender.
- Preheat air fryer to 370°F.
- Add the vegetables to the skillet with the chicken and add in the corn and peas. In a small bowl, combine the cornstarch and milk. Whisk thoroughly and add to the skillet, stirring until thickened. Mix in the cheese.
- Lay the puff pastry out on a cutting board and slice each side into 1/2” segments 1/3rd of the way through.
- Add the chicken mixture to the center and braid the ends of the pastry over the center. Air fry for 15 minutes or until crust is golden brown and flaky.
- Enjoy!
Looking for a side dish? Try one of these recipes!
