Creamy Chicken Puff Pastry

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mini puff pastries that I made for my daughters birthday last time

Today I am going to bring a recipe that is often prepared in my kitchen. Something that my kids love to eat. I almost always make this for their birthday parties and for their lunch box snacks.

A little bigger version with sesame seeds



If you’re looking for a simple yet indulgent snack, this creamy chicken puff pastry is a perfect choice. With its golden, flaky layers and rich, creamy chicken filling, this recipe is ideal for tea time, parties, or even as a light meal. Best of all, it’s easy to prepare using store-bought puff pastry, making it a go-to recipe for busy days.

Why You’ll Love This Creamy Chicken Puff Pastry

  • Crispy, buttery, and flaky pastry

  • Rich and creamy chicken filling

  • Perfect for parties, lunchboxes, or evening tea

  • Easy to make with simple ingredients


Ingredients for Creamy Chicken Puff Pastry

For the Filling

  • 250 g cooked chicken (shredded or finely chopped)

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp butter or oil

  • 2 tbsp all-purpose flour

  • 1 cup milk

  • Salt to taste

  • Black pepper to taste

  • Spring onions, coriander leaves (optional) 


For the Pastry

  • 1 packet puff pastry sheets (thawed)

  • 1 egg (egg white)

  • Sesame seeds


How to Make Creamy Chicken Puff Pastry

Step 1: Prepare the Creamy Chicken Filling

Heat butter or oil in a pan over medium heat. Add the chopped onions and sauté until soft and translucent. Add garlic and cook for another minute until fragrant.

Stir in the flour and cook for about 30 seconds. Slowly add the milk while stirring continuously to avoid lumps. Cook until the mixture thickens into a creamy sauce.

Add the cooked chicken, salt, pepper. Mix well and cook for 2–3 minutes. Finish by adding spring onions or coriander leaves. Remove from heat and allow the filling to cool completely.

Step 2: Assemble the Puff Pastries

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or spray some oil to your baking tray.

Gently roll out the puff pastry dough with a rolling pin until it is evenly flattened and smooth.



Cut the puff pastry sheets into equal circles using a jar lid or a circular cutter. Place a spoonful of the cooled chicken filling in the centre of each circle. Lightly brush water around the edges, then place another pastry circle on top and gently press the edges together to seal, pressing firmly around the sides for a better hold.



Brush the tops with egg white for a beautiful golden finish. If you like, sprinkle a few sesame seeds on top before baking.



I’ve chosen a circular shape for these pastries, but feel free to cut and shape the puff pastry any way you prefer.



Step 3: Bake to Perfection

Arrange the pastries on the prepared tray, leaving space between each one. Bake for 18–22 minutes, or until the pastries are puffed up and golden brown.



Remove from the oven and allow them to cool slightly before serving.

Tips for the Best Creamy Chicken Puff Pastry

  • Always let the filling cool before adding it to the pastry

  • Do not overfill, as the pastry may open while baking

  • Keep puff pastry cold for the flakiest results

  • You can add vegetables like carrots, leeks, or capsicum for extra flavour

Serving Suggestions

Serve these creamy chicken puff pastries warm with tomato sauce or chilli sauce. They make a wonderful snack for guests, a lunchbox treat for kids, or a comforting evening bite with tea or coffee.

Final Thoughts

This creamy chicken puff pastry recipe brings together convenience and comfort in the most delicious way. With its crisp layers and flavourful filling, it’s a recipe you’ll want to make again and again. Whether for a special gathering or a quiet evening at home, these pastries are always a crowd-pleaser.

Creamy Chicken Puff Pastry

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 8–10 pastries

Ingredients:

For the Creamy Chicken Filling

  • 250 g cooked chicken, shredded or finely chopped

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp butter or oil

  • 2 tbsp all-purpose flour

  • 1 cup milk

  • Pepper and Salt to taste

    • For the Pastry

  • 2 tbsp chopped spring onions or coriander leaves

  • Puff pastry sheets (thawed)

  • Egg white (for brushing)

  • Sesame seeds (optional)



Instructions

Step 1: Prepare the Creamy Chicken Filling

  1. Heat butter or oil in a pan over medium heat. Add the chopped onions and sauté until soft and translucent.
  2. Add the garlic and cook for another minute until fragrant.
  3. Stir in the flour and cook for about 30 seconds.
  4. Slowly add the milk, stirring continuously to avoid lumps. Cook until the mixture thickens into a creamy sauce.
  5. Add the cooked chicken, salt, and pepper. Mix well and cook for 2–3 minutes.
  6. Finish by adding spring onions or coriander leaves. Remove from heat and allow the filling to cool completely.

Step 2: Assemble the Puff Pastries

  1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper or lightly grease it with oil.
  2. Gently roll out the puff pastry dough with a rolling pin until evenly flattened and smooth.
  3. Cut the pastry into equal circles using a jar lid or circular cutter.
  4. Place a spoonful of the cooled chicken filling in the centre of one circle.
  5. Lightly brush water around the edges, place another pastry circle on top, and press the edges firmly to seal.
  6. Brush the tops with egg white. Sprinkle sesame seeds on top if desired.
  7. You may use any shape you prefer, such as squares or triangles, instead of circles.

Step 3: Bake to Perfection

  1. Arrange the pastries on the prepared baking tray, leaving space between each one.
  2. Bake for 18–22 minutes, or until puffed up and golden brown.
  3. Remove from the oven and allow to cool slightly before serving.

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