Chicken pastry are a match made in culinary heaven. The tender, juicy chicken wrapped in a flaky, buttery pastry creates a delightful contrast of textures and flavors that is simply irresistible. Whether you’re hosting a dinner party or looking for a comforting meal for your family, homemade chicken pastry are sure to impress. The process of making a chicken pastry recipe from scratch allows you to infuse love and care into each bite, making the experience even more enjoyable for both the cook and the diners.
Ingredients for Chicken Pastry
- Chicken Breast – Diced into ½-inch pieces, chicken breast is the star of the filling, offering lean protein and a tender texture. If you prefer dark meat, chicken thighs can be substituted for a richer flavor and juicier texture.
- Butter – Used for sautéing and adding flavor, butter creates a rich, savory base for the chicken filling. For a slight variation, you can substitute with olive oil for a lighter taste.
- Onion – Chopped onions add sweetness and depth of flavor. While yellow onions are standard, you can experiment with shallots or red onions for a milder, sweeter note.
- Leek – A milder, sweeter alternative to onion, leeks add a unique flavor to the filling. If leeks aren’t available, you can substitute them with additional onions or even green onions for a fresh taste.
- Sour cream – Adds creaminess and tang, balancing the richness of the butter and cheese. Greek yogurt can serve as a lighter alternative in place of sour cream.
- Half and half – This is a mixture of equal parts milk and cream, giving the filling a silky texture. You can substitute with full-fat milk for a less creamy result or heavy cream for extra richness.
- Monterey Jack cheese – Shredded Monterey Jack cheese melts beautifully, creating a creamy and flavorful base. If you’re looking for a different taste, cheddar cheese works well as a substitute.
- Chives – Freshly chopped chives provide a mild onion-like flavor and a pop of color. For a more intense flavor, substitute with finely chopped green onions or shallots.
- Paprika – Adds a hint of smokiness and warmth to the filling. If you want a spicier kick, substitute with smoked paprika or even cayenne pepper.
- Puff pastry – The key to the flaky, buttery outer layer, puff pastry puffs up beautifully during baking. If you’re looking for a lighter version, you can substitute it with phyllo dough, but the texture will be slightly different.
How to Make Chicken Pastry
Step 1: Prepare the Creamy Chicken Filling
Start by melting the butter in a medium saucepan over medium heat. Once melted and bubbling, add the chopped onions and sauté for 3-4 minutes until translucent. Then, sprinkle in the flour and stir to form a smooth paste, cooking it for 2-3 minutes. This step ensures the flour is properly cooked and will thicken the filling. Next, add the leeks, chicken, sour cream, and half-and-half to the pan. Season with salt and pepper to your liking, then stir until well combined. Let the mixture cook for about 20 minutes until the chicken is fully cooked and tender. Stir in the paprika, chopped chives, and shredded Monterey Jack cheese, allowing the filling to simmer for another 10-15 minutes. Once finished, remove from the heat and let it cool.
Step 2: Prepare the Pastry
While the filling cools, preheat your oven to 375°F (200°C) and line your baking sheets with parchment paper. Lightly flour a clean surface and roll out the puff pastry to about 2/8 inch thickness. Using a 3 to 3.5-inch round cutter, cut circles from the dough, making about 40-45 circles depending on the size of your cutter.
Step 3: Assemble the Pastries
Brush the edges of one pastry circle with egg wash, then spoon a small amount of cooled chicken filling into the center. Place another pastry circle on top and press the edges firmly to seal. Use a fork to crimp the edges tightly and trim any excess pastry with the cutter for a neat look. Place the pastries on the prepared baking sheet, making sure to leave space between them. Brush the tops with remaining egg wash and make two small slits on top for steam to escape.
Step 4: Bake the Pastries
Bake in the preheated oven for around 20 minutes, or until golden brown and puffed. Let the pastries cool for a few minutes before serving.. Enjoy these warm, flaky, and flavorful treats!
Serving Suggestions and Variations
Chicken pastries are incredibly versatile and can be served in various ways. Here are a few serving suggestions and variations to try:
- Serve the pastries with a side salad for a light and balanced meal.
- Pair them with a bowl of soup for a warm and comforting dinner.
- Add different vegetables to the filling, such as mushrooms, bell peppers, or spinach, to customize the flavor.
- Experiment with different herbs and spices, like thyme, rosemary, or paprika, to add depth to the filling.
- For a cheesy twist, sprinkle some grated cheese over the filling before sealing the pastries.
Serving chicken pastry with a side salad provides a refreshing contrast to the rich and savory pastries. A crisp, green salad with a tangy vinaigrette complements the flavors and adds a touch of freshness to the meal. Pairing the pastries with a bowl of soup, such as creamy tomato or hearty chicken noodles, creates a comforting and satisfying dinner that is perfect for chilly evenings.
Customizing the filling with different vegetables allows you to experiment with flavors and textures. Mushrooms add an earthy richness, bell peppers provide a sweet crunch, and spinach adds a vibrant color and a hint of bitterness. Herbs and spices, such as thyme, rosemary, and paprika, can elevate the filling by adding aromatic and savory notes. For those who love cheese, sprinkling grated cheese over the filling before sealing the pastries adds a gooey, melty element that takes the pastries to the next level.
Storing and Reheating Leftovers
If you have any leftover chicken pastry, store them in an airtight container in the refrigerator for up to three days. To reheat, place the pastries on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Avoid microwaving the pastries, as this can make the pastry soggy.
Properly storing and reheating leftover chicken pastry ensures that they retain their deliciousness. Using an airtight container prevents the pastries from drying out and helps maintain their freshness. Reheating in the oven allows the pastries to regain their crispness, making them taste almost as good as freshly baked. Microwaving, on the other hand, can cause the pastry to become soggy and lose its flaky texture, so it’s best to avoid this method.
Why Homemade Chicken Pastry Are Worth the Effort
While it may be tempting to buy pre-made chicken pastry from the store, making them from scratch is well worth the effort. Homemade chicken pastry allows you to control the quality and freshness of the ingredients, resulting in a superior taste and texture. Plus, the process of making these pastries can be a fun and rewarding experience, especially if you involve family or friends in the kitchen.
When you make chicken pastry at home, you have the freedom to choose the best ingredients, ensuring that each component is of the highest quality. This results in a more flavorful and satisfying final product. The process of making the pastries from scratch allows you to customize the recipe to suit your preferences, whether it’s adjusting the seasoning, adding your favorite vegetables, or experimenting with different herbs and spices. Involving family or friends in the cooking process can turn it into a fun and interactive activity, creating lasting memories and a sense of accomplishment.
Conclusion: Impress Your Guests with Homemade Chicken Pastry
With this detailed recipe, you can confidently create a delicious chicken pastry that will impress your guests and leave them wanting more. The combination of tender chicken and flaky pastry is a timeless classic that never fails to delight. So, roll up your sleeves, gather your ingredients, and get ready to enjoy the homemade goodness of chicken pastry. Whether you’re serving them at a dinner party, a family gathering, or simply as a comforting meal for yourself, these homemade chicken pastry are sure to be a hit.
As you take that first bite into the golden, flaky pastry and savor the rich, savory chicken filling, you’ll realize that the effort was truly worth it. The satisfaction of creating something delicious from scratch, combined with the joy of sharing it with loved ones, makes homemade chicken pastry a culinary experience to cherish. So go ahead, give this recipe a try, and let the magic of homemade chicken pastry elevate your cooking to new heights.

Simple chicken pastry recipe
Ingredients
Creamy Chicken Filling:
- 3 tbsp butter
- ½ onion chopped
- 3 tbsp all-purpose flour
- 1 lb chicken breast diced into ½-inch pieces
- 1 leek chopped and rinsed
- 8 oz Monterey Jack cheese shredded
- 4 oz sour cream
- ¼ cup half and half
- Salt and pepper to taste
- ½ tsp paprika
- 3 tbsp chopped chives
For the Pastry:
- 3 lbs puff pastry you may have some leftovers
- 2 small eggs beaten with 1 tbsp water (egg wash)
Instructions
Step 1: Prepare the Creamy Chicken Filling
- Start by preparing the chicken filling. In a medium saucepan, melt the butter over medium heat. Once the butter is melted and bubbling, add the chopped onions and sauté them until they become translucent. This will take about 3-4 minutes.
- Next, sprinkle in the flour and stir well to form a smooth paste. Allow the flour to cook for 2-3 minutes, stirring frequently to avoid burning. This step ensures the flour is cooked through and helps thicken the filling.
- Add the leeks, chicken, sour cream, and half and half to the pan. Season with salt and pepper, then stir everything together. Cook the mixture for about 20 minutes, or until the chicken is fully cooked and tender.
- Afterward, stir in the paprika, chopped chives, and shredded Monterey Jack cheese. Allow the filling to simmer for an additional 10-15 minutes, ensuring all the flavors meld together. Once done, remove the pan from the heat and set the filling aside to cool.
Step 2: Prepare the Pastry
- While the filling cools, preheat your oven to 375°F (200°C) and line your baking sheets with parchment paper.
- Lightly dust a clean surface with flour and roll out the puff pastry to about 2/8 inch in thickness. If you’re using puff pastry sheets, make sure to roll them out evenly. Using a 3 to 3.5-inch round cutter, cut as many circles as possible from the rolled-out dough. You should be able to make around 40-45 circles, depending on the size of your cutter.
Step 3: Assemble the Pastries
- Once you have your pastry circles, brush the edges of one circle with egg wash. Spoon a small amount of cooled chicken filling into the center of the circle. Be careful not to overfill it. Top with another pastry circle and press down the edges to seal.
- Use a fork to crimp the edges and ensure they are sealed tightly. For a clean finish, you can also use the round cutter to trim off any excess pastry, giving your pastries a neat and uniform look.
- Once assembled, place the pastries on the prepared baking sheet, leaving about 1 inch of space between them. Brush the tops of the pastries with the remaining egg wash and make two small slits on top to allow steam to escape during baking.
Step 4: Bake the Pastries
- Bake your chicken pastries in the preheated oven for about 20 minutes, or until the tops are golden brown and puffed up. When done, remove them from the oven and let them cool for a few minutes before serving. Enjoy these warm, delicious pastries!