Puff Pastry Chicken Pies
Golden, flaky, and bursting with flavor, these Puff Pastry Chicken Pies are the ultimate comfort food for any occasion. Perfectly seasoned shredded chicken is combined with a creamy, homemade vegetable sauce featuring carrots, peas, and a hint of garlic, all encased in buttery puff pastry. The recipe is delightfully simple, using a rich roux base to craft the velvety filling and pre-made pastry for convenience. With just 20 minutes of prep time, these easy chicken pies are ideal for a quick family dinner, a handheld party snack, or even meal prep. Brushed with a glossy egg wash and baked to perfection, each bite delivers irresistible crispness and savory goodness. Serve alongside a fresh salad or simply enjoy them as they are for a warm, hearty treat that’ll have everyone coming back for more.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 300 grams Cooked chicken breast (shredded)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 300 milliliters Chicken stock
- 100 milliliters Milk
- 1 medium Carrot (diced)
- 100 grams Frozen peas
- 1 medium Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 large Egg (beaten, for egg wash)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and carrot, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the butter and melt it completely. Add the flour and cook for 1-2 minutes, stirring continuously to form a roux.
Gradually pour in the chicken stock and milk, whisking constantly to avoid lumps. Cook until the mixture thickens into a creamy sauce, about 3-4 minutes.
Add the shredded chicken, peas, salt, and pepper to the sauce. Mix well and cook for another 2 minutes. Remove from heat and allow the filling to cool slightly.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 3 equal rectangles (or shapes of your choice).
Spoon the chicken filling onto one side of each pastry piece, leaving a small border around the edges. Fold the pastry over to cover the filling and press the edges together with a fork to seal.
Place the pies on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
Using a sharp knife, make small slits on the top of each pie to allow steam to escape while baking.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.
Remove from the oven and let the pies rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 21.7 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 327 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
