Chicken Puff Pastry has its roots in the British Raj and has become a beloved part of South Asian cuisine. Growing up in Pakistan, I always looked forward to the chicken-stuffed puff pastries from local bakeries. These savoury pastries have a history that traces back to 18th-century Britain, and today, they are a staple in many households. My dad would often bring home these delicious chicken puffs, and I would enjoy them with ketchup—a combination that still reminds me of my childhood.
Now, I’ve perfected my version at home using puff pastry, chicken, milk, and flour. The result is a flaky, creamy snack that’s perfect for mid-day munching or as an appetizer at gatherings. The creamy chicken filling wrapped in golden puff pastry is incredibly easy to make, and the combination of chicken, mustard, and flavorful spices turns this dish into a true delight.
Essential Ingredients for the Perfect Chicken Filling
- Chicken filling: Cooked chicken (boneless, chopped or shredded)
- Use leftover roast chicken or any leftover chicken from the fridge
- Remove bones if using whole pieces of chicken
- Food processor or chopping to shred the chicken
- White sauce: Flour, butter, milk
- Aromatic ingredients: Nutmeg, bay leaves, pepper
- Cheddar cheese for added flavour
- Store-bought puff pastry (easy and quick option)
- Egg to brush on top of the pastry for a deep golden brown colour
- Optional: Garnish with sesame seeds or onion seeds
For Boiling Chicken:
- Chicken breast: The traditional cut for this recipe, but chicken thighs also work.
- Salt and ground black pepper: Use black peppercorns in a spice grinder for fresher flavor, or pre-ground black pepper.
- Garlic: A small garlic clove adds a subtle hum and garlic flavour without the raw taste.
How to Prepare the Creamy Chicken Filling
To Make the Roux (Fancy Term for the White Sauce):
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- Butter and oil: A blend of both adds flavour without being too heavy.
- Cumin seeds: Add a touch of South Asian flare to the sauce.
- Onion: Use yellow or red onion for the base of the sauce.
- Serrano pepper: A medium/large pepper packs flavour and heat; deseed it to reduce sharpness.
- Flour: Used to thicken the sauce.
- Whole milk: Gives the sauce its rich flavour and smooth consistency.
- Heavy whipping cream: Makes the sauce rich and creamy. You can substitute with half and half for a lighter option.
- Cilantro: Optional for a touch of freshness and herbal notes.
Choosing the Best Puff Pastry for Your Patties
- Egg wash: A mix of egg and water/milk to create a shiny, golden colour on the pastry.
- Puff pastry sheets: The brand affects the size, bake temperature, time, and texture.
- Dufour puff pastry: Buttery, delicate, and artisan, puffs up nicely.
- Pepperidge Farms: A generic brand, familiar and commonly used for this recipe.
- Aman puff pastry: Found in desi grocery stores, flakier and makes large pastries (around 5″ on the long side).
Step-by-Step Instructions to Make Chicken Puff Pastry
Shred the Chicken:
Start with cooked chicken, which you can quickly shred using a food processor, stand mixer, or by hand. Finely shredded chicken makes it easier to eat and fold into the puff pastry for a smoother texture.
Make the Roux (White Sauce):
In a saucepan over medium heat, melt butter and add flour, black pepper, and garlic powder to cook out the raw flavour. Add a teaspoon of mustard to introduce a tangy richness. Gradually whisk in milk and let the mixture thicken into a creamy white sauce. If needed, add more milk to adjust the thickness. Once the sauce is at the right consistency, stir in the shredded chicken and allow it to cool. This will help the filling firm up for easy scooping and filling into the pastry.
Make the Filling:
Start by boiling the chicken and removing any scum with a slotted spoon. Allow the broth to cook down for richer flavour. Shred the chicken using a stand mixer or cutting board to avoid it becoming too stringy. In a saucepan, sauté cumin seeds, onion, and serrano pepper in oil and butter until translucent.
Season with salt and pepper, then add flour to cook out the raw taste. Pour in milk and cream and let the mixture thicken. If it becomes too thick, adjust the consistency with more milk. Once the sauce is creamy and the chicken is incorporated, cool the filling completely in the fridge before filling the puff pastry to keep it flaky and delicious.
Why This Creamy Chicken Puff Pastry Recipe Is a Family Favorite
This chicken puff pastry recipe is a staple in my kitchen, perfectly combining flavour, comfort, and crispy goodness in every bite. The heart of this dish is the chicken filling, which I make using shreds of boiled chicken. The chicken is the perfect base for the rich, creamy white sauce that’s infused with a subtle garlicky flavour, making the filling both tender and succulent.
The combination of alfredo sauce and chicken creates a truly heavenly flavour profile, offering a rich, creamy texture that clings to the chicken beautifully. What makes this dish stand out is the flaky outer layer of the puff pastry, which contrasts perfectly with the creamiest filling on the inside. Each bite is a harmonious balance of the flakiest pastry and the smooth richness of the sauce, making this recipe a true favourite for any occasion.
Tips for Achieving the Perfect Flaky Puff Pastry
- Keep it chilled: Always store puff pastry in the refrigerator until you’re ready to use it. It’s easier to work with and helps maintain the flaky, crispy texture.
- Preheat the oven: Bake at 375-385°F to ensure a good rise and avoid flat or dense pastries.
- Use a sharp knife: Cut the pastry gently to preserve its delicate layers and avoid flattening them.
- Don’t open the oven: Avoid opening the oven door during the first 15 minutes of baking to help the pastry rise properly.
- Work quickly: Try not to let the puff pastry sit out too long at room temperature; it can become hard to manage if too warm.
- Handle with care: When handling, make sure to fold and crimp the edges carefully to maintain the pastry’s shape and layers.
Serving options with these Bakery Style Chicken Puffs:
These puffs can be served with ketchup, hot sauce, or mustard for added flavour. They make a great meal with a salad or can be enjoyed as a tasty snack. Plus, they’re travel-friendly and perfect for picnics.
How to store these Bakery Style Chicken Puffs:
These chicken puffs are best consumed on the same day to maintain the best texture. If storing them, place them in the fridge for up to a day, though they may lose some of their flakiness. Leftover filling can be stored for a couple of days in the fridge, perfect for making more puffs or sandwiches.
FAQs
- What are chicken puffs made of?
Chicken puffs are made of shredded chicken, a creamy white sauce, and store-bought puff pastry baked to a crispy, flaky texture. - What are the 2 types of puff pastry?
The two main types of puff pastry are full puff pastry (where layers of butter are folded into dough) and quick puff pastry (which uses a faster method with less resting time). - Is chicken pastry the same as chicken and dumplings?
No, chicken pastry refers to a dish where chicken is baked inside a flaky pastry. Chicken and dumplings is a stew-like dish with chicken and dough dumplings cooked in broth. - What is the secret to puff pastry?
The secret to perfect puff pastry is keeping the dough and butter chilled, layering them properly, and baking at a high temperature to allow the layers to rise and become crispy.
Chicken puff pastry
Equipment
- Baking Sheet/Tray Place pastries on while baking.
- Parchment Paper To prevent sticking.
- Rolling Pin For rolling out the dough.
- Mixing Bowls: For preparing the filling.
Ingredients
For the Filling
- 1 lb (454 g) boneless, skinless, chicken breast, cut into 2” pieces
- 1 cup water, for boiling chicken
- 1 ½ kosher salt, divided
- 1 tsp ground black pepper, divided
- 1 garlic clove, smashed or cut into a few pieces
- 2 tbsp unsalted butter
- 2 tbsp avocado oil, or other neutral oil
- ¾ tsp cumin seeds, optional
- 1 small (~150 g) yellow onion, finely chopped
- 1 medium to large (12 g) Serrano pepper, deseeded (to reduce heat) and finely chopped
- 3 tbsp all-purpose flour, sub GF flour with varied results
- 1 cup whole milk
- ¼ cup heavy whipping cream, see Note 2 for using half and half
- 2 tbsp cilantro, finely chopped – optional
For the Puff Pastry
- 2 14-17-oz (397-490 g) packages puff pastry (see post for brands I've tried), thawed but still cold/refrigerated
- 1 small egg
- 2 tsp water or milk
Instructions
- Boil chicken: Place the chicken, measured water, 3/4 tsp salt, 1/2 tsp black pepper, and garlic clove in a medium saucepan. Bring to a boil over medium-high heat, and allow to boil, uncovered, until the chicken is cooked through and the water completely evaporates (~25 min). If the water evaporates too quickly, add a little water until it cooks through. If the chicken cooks and starts shedding while water remains, increase the heat to evaporate remaining water. Turn off the heat.
- Shred: Transfer the chicken with any leftover juices to an electric mixer bowl with a paddle attachment. Turn the mixer ON to low-medium speed (4). Mix until the chicken is shredded and no large chunks remain (~1-2 min). Alternatively, finely shred on a cutting board using 2 forks.
- Make filling: Wipe the saucepan clean and place it back over medium heat. Add the butter and oil. Once the butter melts, add the cumin seeds (if using), onion, and green chili pepper. Sauté until translucent (~6 min), taking care not to brown the onion. Season with the remaining 3/4 tsp salt and 1/2 tsp black pepper.
- Finish filling: Add flour and cook, stirring, for 1 minute to remove the floury taste. Pour in the milk and heavy whipping cream and bring to a gentle simmer (~1-2 min). Once it starts to thicken, turn off the heat and add the shredded chicken. Stir to combine. Mix in cilantro, if using. Taste and add more pepper, if you'd like. (Be generous with the seasoning because it will mellow out within the pastries.) Cover and allow to completely cool. You can place in the fridge to speed up chilling.
- Prep oven: Preheat oven to 375°F/190°C and place 2 oven racks toward the center of the oven. Line 2 baking sheets with parchment or aluminum foil.
- Make egg wash: In a small bowl, whisk egg with water/milk.
- Prep pastry sheets: Unfold and lay 1 box of pastry sheets flat on a parchment-lined surface or directly on your baking sheet (keep the other box refrigerated). Use a pastry brush to brush the top of the sheets with the egg wash. Use a sharp knife or pizza cutter to gently cut (try not to slide the knife down) the pastry sheets into approximately 3.25" X 3.25" squares. (See Note 2)
- Add filling: Use a cookie scoop to add about 1 tbsp of the chicken to each square. Then close the pastry by folding one edge of the square over to the opposite edge, distributing the chicken toward the edges as needed. Seal the edges by indenting with a fork. Brush the top of each pastry with a light coat of egg wash. Repeat with remaining pastries.
- Bake: Place both baking sheets toward the center of your oven (keep space between them). Bake for 30 minutes, or until the pastries on the top sheet are golden brown and flaky. (Note 3) Remove the top tray from the oven and shift the bottom tray to the top rack until it's also golden and flaky (~3-5 min). Serve warm (preferable) or at room temperature. (See note on Serving).
Notes
- Freeze before baking: Before applying egg wash, store in an airtight bag/container (in between parchment, if needed) or so they’re not touching. Apply egg wash and bake directly from frozen, giving extra bake time as needed. Or defrost in the fridge, then apply egg wash and bake as directed.
- Freeze after baking: Allow to cool, then store in an airtight zipper bags or containers. Thaw completely at room temperature (baking directly from frozen will leave the filling cold). Then air-fry or bake at 350F for 8-10 minutes to reheat. I prefer this method – less work, plus they get extra crispy!
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