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Flaky Chicken Pastries

Featured in Easy Dinner Recipes.

These pastries combine buttery puff pastry and a rich chicken filling to create the ultimate snack or appetizer. The filling mixes up fast with cooked chicken, milk, butter, and spices, while the flaky exterior bakes to a golden texture. Prepare in advance and freeze for convenience. Bake straight from the freezer and enjoy warm, crispy pastries every time. You can play with the recipe by adding things like onions, mushrooms, or a spicy kick with jalapeños. Best served fresh, but leftovers reheat beautifully in an air fryer or oven for that crispy touch.
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punchofyummy
Updated on Sat, 08 Mar 2025 16:27:37 GMT
A platter of tasty golden pastries, with croissants and quiches on display. Pin it
A platter of tasty golden pastries, with croissants and quiches on display. | pinchofyummy.com

Experience the perfect harmony of buttery puff pastry enveloping a rich, creamy chicken filling in these classic hand pies. Each golden-brown pastry delivers delicate, flaky layers wrapped around a savory interior - an elegant yet comforting dish that works beautifully for entertaining or family meals.

This recipe has become a treasured family favorite, with the delicate pastries vanishing moments after they emerge golden and fragrant from the oven. The combination of crisp, flaky crust and creamy chicken filling never fails to draw compliments and recipe requests at gatherings.

Key Ingredients

  • Puff Pastry: Must be properly thawed but kept cold for maximum flakiness
  • Chicken: Finely shredded for the perfect filling texture
  • Whole Milk: Creates a silky, rich sauce base
  • Dijon Mustard: Adds subtle depth and tanginess
  • Fresh Ground Pepper: Brings a warming note to the filling

Method

Making the Base:
Start with melted butter, incorporating flour and seasonings to create a golden roux. This foundation ensures a smooth, rich sauce.
Building the Sauce:
Gradually whisk in milk until the sauce thickens beautifully. Add mustard and simmer until velvety.
Preparing Filling:
Incorporate shredded chicken into the sauce, ensuring even coating. Cool completely before assembly.
Shaping Pastries:
Cut thawed pastry into triangles, fill generously, then seal edges carefully to create neat, professional-looking parcels.
A plate full of delicious looking pastries. Pin it
A plate full of delicious looking pastries. | pinchofyummy.com

The art of sealing these pastries properly ensures both beautiful presentation and perfect baking. A properly crimped edge creates an attractive finish while keeping the filling securely inside during baking.

Presentation Suggestions

Present these golden pastries on a tiered platter garnished with fresh herbs for elegant service. Accompany with herb-infused dipping sauce or honey mustard. For casual settings, arrange on a wooden board alongside fresh vegetables and assorted sauces.

Variations

Adapt the filling to create unique flavor profiles. Add sautéed mushrooms and thyme for an earthy version, incorporate curry spices for Indian flair, or include Mediterranean ingredients like olives and feta for a different twist.

Storage

Store uncooked pastries in the freezer for up to three months. Bake directly from frozen until golden brown. Reheat baked pastries briefly in a 325°F oven to restore crispness.

Advance Prep

Make filling ahead when ingredients are available. Portion and freeze separately from pastry sheets. Keep extra puff pastry on hand for impromptu entertaining.

Entertaining Tips

These versatile pastries suit both casual gatherings and formal events. Serve hot from the oven for best results, or make mini versions for elegant passed appetizers.

Adaptations

Modify ingredients to accommodate dietary preferences using non-dairy milk alternatives. Substitute different proteins or create vegetarian versions with mushroom and spinach filling.

A plate of delicious pastries is displayed on a table. Pin it
A plate of delicious pastries is displayed on a table. | pinchofyummy.com

These elegant pastries consistently bring warmth and satisfaction to any gathering. The combination of delicate puff pastry and savory filling creates an irresistible treat that draws people together and creates lasting memories around the table.

Frequently Asked Questions

→ Can I freeze these pastries after assembling?
Definitely! Lay them out on a tray to freeze for a couple of hours, then move them into freezer-safe bags. You can bake them from frozen, just add an extra 5-7 minutes to the cooking time.
→ How should I store any leftovers?
Keep them in a sealed container in the fridge. When ready to reheat, pop them into a 300°F oven or air fryer for 5-8 minutes until they're warm and crispy.
→ What’s the best kind of chicken to use?
Go with any cooked chicken breast! Rotisserie, poached, or leftover roasted chicken all work perfectly.
→ Why didn’t my pastries puff up like they should?
Make sure the pastry is cold before it goes into the oven. If it feels mushy or warm, chill it for 45-60 minutes before baking for the best results.
→ Can I prepare the chicken filling ahead of time?
Of course! You can make the filling a day in advance and store it in the fridge in a covered container until you're ready to use it.

Flaky Chicken Pastries

Delicious golden pastries packed with a creamy chicken mixture. Perfect for gatherings and super convenient to make and freeze ahead for less hassle.

Prep Time
45 Minutes
Cook Time
25 Minutes
Total Time
70 Minutes
By: Amelia


Difficulty: Intermediate

Cuisine: French-inspired

Yield: 12 Servings (12-15 pastries)

Dietary: ~

Ingredients

→ Pastry and Main Components

01 5x5 inch squares of puff pastry, thawed (makes 12-15 pastries)
02 Shredded chicken breast, already cooked and weighing about 12 ounces
03 A cup of either 2% or whole milk
04 A beaten large egg, for brushing the pastries

→ Sauce Base

05 Two tablespoons of unsalted butter
06 Sifted all-purpose flour, about 2 tablespoons
07 Two teaspoons of Dijon or yellow mustard

→ Seasonings

08 Half a teaspoon of freshly ground black pepper
09 A half teaspoon of fine sea salt
10 Garlic powder, also half a teaspoon

Instructions

Step 01

Heat up butter in a pan on medium. When melted, mix in the flour, garlic powder, and pepper while whisking quickly. Cook this mix for a little over a minute until you can smell the ingredients working together (no raw flour smell!). Finish it off by stirring mustard into this mix to add tang.

Step 02

As you keep whisking steadily, pour in ¾ of a cup of warm milk a little at a time. Let it cook until it gently bubbles. Fold the chicken and salt into this mixture, stirring to blend everything well. If it's too thick, slowly add the rest of the milk. Let it simmer for a minute or so to combine, then taste it to see if it needs tweaks. Let this filling cool down - it’ll thicken itself as it sits.

Step 03

Take the puff pastry squares and cut each into two triangles. On one triangle side, spoon a big tablespoon of the chicken filling. Fold the other side over, lining up edges, then press closed using a fork or pastry crimper for a neat design.

Step 04

Set the oven to 375°F, placing the rack in the middle. Put the pastries on a baking sheet lined with parchment paper, brush them lightly in the beaten egg. If they feel soft, pop them in the fridge for 45-60 minutes. Bake them for 25 to 30 minutes, until perfectly golden. During the first 15 minutes, keep the oven door closed!

Step 05

If you're making these in advance, line unbaked pastries on a sheet with room in between and freeze for a couple of hours until hard. Then move them to freezer-safe bags. When baking straight from frozen later, brush with egg wash and cook at 375°F for 27-35 minutes. Remember to leave the oven door shut for the first 15 minutes for the best results.

Notes

  1. You can jazz up these pastries with extra flavors like caramelized onions, sautéed mushrooms, or a spicy kick from chopped jalapeños.
  2. Store any leftovers in the fridge, heating them up again in just a few minutes (use a 300°F oven or air fryer for 5-8 minutes) to revive their crispiness.
  3. If using Pepperidge Farm puff pastry, roll them into 10x10 inch squares before cutting them into four pieces. Two boxes should be enough for this recipe.

Tools You'll Need

  • A good medium-sized pan
  • An easy-to-use whisk
  • A fork or pastry crimper
  • A sturdy baking sheet
  • A sheet of parchment paper
  • A pastry brush for egg wash

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes milk and butter (dairy)
  • Eggs are used
  • Contains gluten, including ingredients like flour and pastry

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 16 g
  • Total Carbohydrate: 24 g
  • Protein: 12 g