Creamy chicken puff pastry, with its flavorful chicken filling and flaky, buttery crust, is simply irresistible! Inspired by the bakeries of Pakistan, this recipe is a sure crowd-pleaser and makes the perfect snack or appetizer.
The secret to the deliciousness of this creamy chicken puff pastry lies in the filling. Succulent pieces of chicken are cooked with aromatic spices, creating a rich and savory base. A touch of milk is added to achieve a luscious texture that pairs perfectly with the crisp, buttery pastry.
This blend of flavors and textures makes each bite a delightful experience. Inspired by traditional Pakistani flavors, the recipe brings a unique twist to a classic favorite, making it both familiar and exciting. Whether you're serving these puffs at a party or enjoying them as a snack, they’re bound to be a hit!
For more delicious savory snacks try my Vegetable pakoras, Spinach and Cheese Puffs and Crispy Air Fryer Chicken Wings with Spicy Ginger Soy Glaze.
Jump to:
INGREDIENTS
🥘
🥘
- Chicken- You will need boiled and shredded chicken. You can use rotisserie chicken too.
- Butter-
- Onions- I used yellow onions. You can use white or red onions too. Chopped them into thinly pieces.
- Flour- To chicken the roux.
- Whole milk- Give a creamy texture.
- Puff pastry sheet- store bought frozen puff pastry. Cut into squares.
- For seasoning- Salt, black and white pepper, crushed red pepper, parsley or cilantro.
- For brushing- Egg wash and sesame seeds
Puff pastry is a versatile and flaky dough made by layering butter between thin sheets of pastry. You can find pre-made puff pastry in the frozen section of most grocery stores, usually near the frozen desserts and pie crusts. Popular brands include Pepperidge Farm and Dufour.
🔪How to make creamy chicken puff pastry
- Cook the chopped onion in a skillet with the butter on low heat until they are translucent.
- Add flour and cook for few minutes on low heat.
- Add milk gradually whisking continuously. Cook on low heat until it thickens and no lumps remain.
- Add boiled shredded chicken, salt, black pepper, white pepper, crushed red pepper/ chili flakes and parsley or cilantro.
- Remove from heat and let it cool completely.
- Cut the puff pastry sheets into squares. Place 1-2 tablespoons of filling in the center of each square, then cover with another square. Seal the edges by pressing them together with a fork. Repeat with each of the squares and place them on a line cookie sheet.
- Brush each square with egg wash and sprinkle some sesame seeds(optional).
- Bake at 350F for 18-20 minutes or until golden in color.
💭Use tips
- Keep the Pastry Cold: Cold puff pastry rises better, so keep it chilled until you're ready to use it. If it becomes too warm, place it back in the fridge for a few minutes.
- Seal Edges Well: Ensure the edges are well-sealed with a fork to prevent the filling from leaking out during baking.
- Avoid Overfilling: Use just 1-2 tablespoons of filling per pastry square to avoid spillage and ensure the pastries puff up nicely.
- Egg Wash: An egg wash (beaten egg with a splash of water) gives the pastries a beautiful golden color and helps sesame seeds stick if you choose to use them.
- Freeze for Later: These pastries freeze well. Assemble them, then freeze on a baking sheet. Once frozen, transfer to a zip-top bag. Bake directly from frozen, adding a few extra minutes to the baking time.
- Vent the Pastries: Make a small slit or poke a few holes on top of each pastry with a fork to allow steam to escape, preventing sogginess.
- Bake on a High Rack: Position your baking sheet on a higher oven rack to ensure the bottoms don't get too dark before the tops are golden.
- Use a Sharp Knife: When cutting the pastry squares, use a sharp knife or a pizza cutter for clean edges that puff up evenly.
- Rest Before Serving: Allow the pastries to cool slightly before serving. This helps the filling set and makes them easier to handle.
📖Variations and Add-Ins
- Enhance the filling with vegetables like peas, carrots, mushrooms, or bell peppers for added flavor and nutrition.
- Mix in shredded cheese such as cheddar, mozzarella, or Parmesan for a richer, creamier filling.
- Add chopped green chilies or jalapeños for a spicy twist. A dash of hot sauce or a pinch of cayenne pepper can also elevate the heat.
📋Storage
Storing Fresh Pastries: After baking your creamy chicken puff pastries, allow them to cool completely on a wire rack. Once cooled, store them in an airtight container or wrap them tightly with plastic wrap to maintain freshness. Refrigerate the pastries and consume them within 3-4 days for the best taste and texture.
Freezing Instructions: If you want to freeze unbaked pastries for later enjoyment, arrange them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the pastries are solid. Once frozen, transfer them to a zip-top bag or airtight container, placing parchment paper between layers to prevent sticking. Frozen unbaked pastries can be stored for 1-2 months.
Baking Frozen Pastries: When you're ready to bake the frozen pastries, preheat your oven to the recommended temperature (usually around 350°F). Arrange the frozen pastries on a lined baking sheet, leaving some space between each pastry. Brush them with an egg wash for a golden finish and sprinkle with sesame seeds if desired. Bake the pastries directly from frozen, adding a few extra minutes to the baking time until they are golden brown and cooked through.
Reheating Instructions: To reheat baked pastries, place them on a baking sheet and warm them in a preheated oven set to 350°F for about 10-12 minutes, or until they are heated through. Alternatively, you can microwave individual pastries for a quick warm-up, though the oven method is preferred for maintaining crispness.
Best Practices: Label the frozen pastries with the date of freezing for easy identification. Allow pastries to cool slightly before storing or freezing to prevent condensation, which can lead to sogginess. Enjoy freshly baked pastries within a few days for the best flavor and texture, whether they're baked fresh or reheated from frozen.
❓Frequently asked questions
Ensure the filling is completely cooled before assembling the pastries. Also, avoid overfilling and make sure to seal the edges well to prevent leaks during baking.
Yes, you can prepare the chicken filling ahead of time and store it in the refrigerator for up to 2-3 days. This makes assembling the pastries quick and easy.
Yes, these pastries are great for parties! You can assemble them ahead of time and freeze them. Bake them fresh before serving for the best taste and texture.
Store leftover baked pastries in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave before serving.
Other easy related recipes to try
📽️Video
🧾Recipe
creamy chicken puff pastry
Ingredients
For the filling
- 2 tablespoon butter
- ¼ cup chopped onions
- 2 tablespoon flour
- ½ cup whole milk
- 150 g boiled or rotisserie chicken, shredded
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon crushed red pepper
- salt to taste
- 1 tablespoon parsley or cilantro
For the puff pastry
- 1 store bough puff pastry, 2 sheets
- 1 egg
- 1 tbsp water
- sesame or nigealla seeds, optional
Instructions
- In a skillet, cook the chopped onion with butter over low heat until translucent.
- Add flour and cook for a few minutes on low heat.
- Gradually whisk in the milk, continuing to cook on low heat until the mixture thickens and is free of lumps.
- Stir in the boiled, shredded chicken, salt, black pepper, white pepper, crushed red pepper or chili flakes, and parsley or cilantro. Remove from heat and let the mixture cool completely.
- Cut the puff pastry sheets into squares.
- Place 1-2 tablespoons of the filling in the center of each square, then cover with another square. Seal the edges by pressing them together with a fork.
- Repeat with the remaining squares and place them on a lined cookie sheet.
- Beat the egg with a tablespoon of water. Brush each square with egg wash and optionally sprinkle with sesame seeds.
- Bake at 350°F for 18-20 minutes or until golden brown.
