Chicken Pastry Recipe

Chef Ellie

Looking for a delicious and easy chicken pastry recipe? This flaky, savory dish is perfect for any meal—quick, simple, and packed with flavor!

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4 slices

Calories 350 kcal

2 cups cooked chicken shredded or diced – Feel free to use rotisserie chicken for an extra time-saver!
1/2 cup cooked vegetables carrots, peas, or spinach – Adds a pop of color and flavor.
1/4 cup heavy cream – This makes the filling rich and creamy.
1/2 cup chicken broth – To bring it all together and create a juicy flavorful filling.
1/4 teaspoon garlic powder – For an extra savory touch.
1/4 teaspoon thyme – Adds a subtle earthy flavor that complements the chicken.
Salt and pepper to taste – Season to your liking for the perfect balance.

1 sheet puff pastry store-bought or homemade – The key to achieving that flaky, buttery crust.
1 egg beaten – For brushing on the pastry to achieve a golden finish.
Flour for dusting – To keep the dough from sticking when rolling it out.

Start by cooking your chicken. You can choose boneless, skinless chicken breasts or thighs, based on your preference. Here’s how:
Cook the chicken: In a pan over medium heat, cook the chicken until it’s fully cooked through (about 7-10 minutes per side, depending on thickness).
Shred the chicken: Once it’s cooled down a bit, use two forks to shred the chicken into bite-sized pieces.
This step is key because the shredded chicken absorbs all the flavors you’ll add later and ensures the filling is perfectly tender.

To create a creamy filling, you’ll need:
Cream cheese (for creaminess)
Chicken broth (to add moisture and depth)
Seasonings like garlic powder, onion powder, and a pinch of salt and pepper to taste.
In a bowl, combine the shredded chicken with these ingredients and mix well. If you like a little extra flavor, you can also add some chopped herbs (like thyme or parsley) or a bit of cheddar cheese for richness.

Using pre-made puff pastry is a huge time-saver and works perfectly for this recipe. If you're feeling adventurous, you can make your own dough, but store-bought works just fine!
Roll out the dough: Lay the puff pastry sheets on a clean surface and roll them out lightly with a rolling pin. You want them to be just large enough to wrap around your filling.
Cut the dough into squares: Cut the dough into squares or circles—about 4 to 5 inches in size, depending on how large you want your pastries to be.

Now comes the fun part! Here’s how to put it all together:
Place the filling: Spoon a generous amount of the creamy chicken mixture into the center of each dough square.
Fold the pastry: Gently fold the pastry over the filling to form a pocket or triangle shape. Be sure to pinch the edges well to seal the pastry completely.
Brush with egg wash: To get that perfect golden color, brush the top of each pastry with a bit of egg wash (just beaten egg with a splash of water). This will make your pastries shiny and extra crisp when baked.

Preheat your oven to 375°F (190°C).
Arrange the pastries on a parchment-lined baking sheet, ensuring they have a little space between them to puff up as they bake.

Nutrition Information (per serving)