Easy & Flaky Chicken Pastry Recipe You’ll Crave!

Why You’ll Absolutely Love This Chicken Pastry Recipe

Craving comfort food that’s both satisfying and surprisingly simple to make? Imagine biting into a golden, flaky pastry filled with tender, savory chicken in a creamy sauce. This chicken pastry recipe is your answer! It’s the ultimate cozy meal, perfect for a weeknight dinner or a special weekend treat.

This isn’t just another recipe; it’s your shortcut to creating bakery-quality chicken pastries right in your own kitchen. We’ve streamlined the process, so even beginner bakers can achieve flaky, buttery perfection. Get ready to impress yourself and your loved ones with this irresistible chicken pastry recipe. Keep reading to discover how easy it is!

Printable Recipe Card: Your Easy Chicken Pastry Recipe Guide!

Easy & Flaky Chicken Pastry Recipe You’ll Crave!

Indulge in the irresistible comfort of our Golden & Flaky Chicken Pastry Dream! This recipe delivers a perfectly crisp, buttery pastry filled with a savory, creamy chicken mixture. It’s easier than you think to create this crowd-pleasing dish that’s perfect for weeknight dinners or special occasions. Get ready to experience the ultimate chicken pastry bliss!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 pastries

Calories 350 kcal

Equipment

• 1 Large Mixing Bowl For mixing pastry dough
• 1 Medium Saucepan For cooking chicken filling
• 1 Rolling Pin For rolling out pastry
• 1 Baking Sheet Large, for baking pastries

Ingredients

  

Pastry Dough

• 2 1/2 cups All-Purpose Flour plus more for dusting
• 1 tsp Salt fine sea salt
• 1 cup Cold Butter unsalted, cubed
• 1/2 cup Ice Water or more as needed

Chicken Filling

• 1 lb Chicken Breast cooked and shredded or diced
• 1 cup Mixed Vegetables frozen peas, carrots, corn
• 1 can Condensed Cream of Chicken Soup 10.75 oz
• 1/2 cup Milk or chicken broth
• 1/4 cup Chopped Onion yellow or white
• 2 tbsp Butter unsalted
• 1 tsp Dried Thyme optional
• 1/2 tsp Black Pepper freshly ground

Egg Wash

• 1 Egg beaten, for egg wash

Instructions

 

• In a large mixing bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• In a medium saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 3-5 minutes. Stir in condensed cream of chicken soup, milk, cooked chicken, mixed vegetables, thyme (if using), salt, and pepper. Heat through and simmer for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the pastry dough to about 1/8 inch thickness. Cut out circles or squares to fit your desired pastry size. Place a spoonful of chicken filling in the center of each pastry. Fold the pastry over the filling to form a half-moon or square shape, crimping the edges to seal. Place pastries on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20-25 minutes, or until golden brown and pastry is cooked through.
• Let the chicken pastries cool slightly on the baking sheet before serving. Serve warm and enjoy!

Notes

Tips for Perfect Chicken Pastry:

• Ensure your butter and water are very cold for flaky pastry.
• Don’t overwork the pastry dough. Mix just until it comes together.
• Let the filling cool slightly before assembling to prevent the pastry from becoming soggy.
• For extra flavor, add a pinch of nutmeg to the chicken filling.
• You can use store-bought puff pastry for a quicker version, but homemade pastry is highly recommended for the best flavor and texture.

Serving Suggestions:

• Serve chicken pastries with a side salad for a complete meal.
• These pastries are also great as appetizers or for brunch.
• Reheat leftover pastries in the oven or air fryer for the best results.

Keyword chicken pastry recipe, chicken pot pie, comfort food, easy pastry recipe, weeknight dinner

What You’ll Need: Ingredients for This Chicken Pastry Recipe

Full Ingredient List:

• For the Pastry:
  • 2 ½ cups all-purpose flour, plus extra for dusting
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • ½ teaspoon salt
  • ½ cup ice water, plus more if needed
• For the Chicken Filling:
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg, beaten (for egg wash)

Smart Ingredient Swaps and Easy Substitutions:

• Pastry Flour Power: Don’t have all-purpose flour? You can substitute with a 1:1 ratio of pastry flour for an even more tender crust, or use bread flour for a slightly chewier texture.
• Veggie Variety: Feel free to swap out the peas and corn for other vegetables you love! Diced potatoes, mushrooms, or green beans would be delicious additions to your chicken filling.
• Creamy Alternatives: If you’re looking to lighten things up, you can use half-and-half or even whole milk instead of heavy cream. For a dairy-free option, try full-fat coconut milk or a plant-based cream alternative, keeping in mind it might slightly alter the flavor profile.

Budget-Friendly Tips and Finding Ingredients:

• Chicken on a Budget: Chicken thighs are often more budget-friendly than chicken breasts and offer a richer flavor. You can easily substitute boneless, skinless chicken thighs in this recipe.
• Frozen Veggies are Your Friend: Frozen vegetables are not only convenient but also often more affordable than fresh, especially out of season. They are also pre-cut, saving you prep time!
• Make Your Own Broth: Save vegetable scraps and chicken bones to make your own chicken broth. It’s a fantastic way to reduce food waste and boost flavor while saving money.
• Pantry Staples First: Check your pantry before heading to the store. You likely already have flour, salt, pepper, and oil on hand, reducing your shopping list.

Let’s Get Cooking! How to Make This Chicken Pastry Recipe Step-by-Step

1. Prepare the Pastry Dough: In a large bowl, whisk together the flour and salt. Add the chilled, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Tip: Don’t overmix! The key to flaky pastry is keeping the butter cold and not overworking the dough.
2. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently after each addition until the dough just comes together. You may not need all the water. The dough should be moist but not sticky.
3. Form and Chill the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a disk. Divide the disk in half, flatten each half into a disc about 1 inch thick, wrap each disc in plastic wrap, and refrigerate for at least 1 hour. FAQ: Why chill the dough? Chilling allows the gluten to relax, making the pastry tender and easier to roll out. It also solidifies the butter, which is crucial for flakiness.
4. Sauté the Chicken and Vegetables: While the dough is chilling, prepare the filling. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
5. Sauté Aromatics: In the same skillet, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
6. Make the Cream Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes. Stir in the heavy cream, thyme, salt, and pepper.
7. Combine Filling Ingredients: Return the cooked chicken to the skillet. Add the frozen peas and corn. Stir to combine and cook until heated through, about 2-3 minutes. Remove from heat and let the filling cool slightly. Variation: For a richer flavor, add a splash of dry sherry or white wine to the sauce after adding the broth.
8. Preheat Oven & Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
9. Roll Out the Pastry: On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a round cookie cutter or a knife to cut out circles (or squares if you prefer) for the pastry bases. Repeat with the second disc of dough. You should get approximately 8-10 pastries depending on the size cutter you use. Tip: If the dough becomes too warm and sticky while rolling, return it to the refrigerator for a few minutes to chill.
10. Assemble the Chicken Pastries: Place a spoonful of the chicken filling in the center of each pastry circle. Moisten the edges of the pastry with a little water. Fold the pastry over the filling to form half-moons (or rectangles if you cut squares), and crimp the edges with a fork to seal.
11. Egg Wash and Bake: Place the pastries on the prepared baking sheet. Brush the tops with beaten egg wash. Cut a small slit in the top of each pastry to allow steam to escape. Bake for 20-25 minutes, or until golden brown and flaky. Safety Advice: Ensure the internal temperature of the chicken pastry reaches 165°F (74°C) to ensure food safety.
12. Cool and Serve: Let the chicken pastries cool slightly on the baking sheet before serving. Enjoy warm!

Expert Chef’s Tips and Tricks for the Best Chicken Pastry

Flavor Boosting Secrets:

• Brown Butter Magic: For an intensely nutty and rich flavor in your pastry, try using brown butter (beurre noisette) instead of regular chilled butter. The process is a bit more involved but elevates the pastry to another level.
• Herb Infusion: Don’t be shy with herbs! Fresh thyme, rosemary, or even a pinch of sage in the filling can add layers of complexity to the flavor profile. Add chopped fresh herbs towards the end of cooking the filling to preserve their bright taste.
• Umami Boost: A dash of Worcestershire sauce or soy sauce in the chicken filling can enhance the savory notes and add depth of flavor without being overtly noticeable.
• Spice it Up: For a little warmth, add a pinch of red pepper flakes or a dash of paprika to the filling.

Make-Ahead Mastery:

• Dough Ahead: The pastry dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped. You can also freeze the dough discs for up to 2 months. Thaw overnight in the refrigerator before using.
• Filling Prep: The chicken filling can be made a day ahead and stored in the refrigerator. This makes assembly quicker on the day you want to bake the pastries. Just ensure it’s cooled completely before refrigerating and reheat gently before filling the pastries.
• Freeze Unbaked Pastries: Assemble the pastries completely, but don’t bake them. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding about 10-15 minutes to the baking time.

Pastry Perfection Tips:

• Cold is Key: Always use cold butter and ice water when making pastry dough. Cold ingredients prevent gluten development and create steam during baking, resulting in a flaky crust.
• Gentle Handling: Handle the dough as little as possible. Overworking the dough develops gluten, which can make the pastry tough.
• Blind Bake for Extra Crispness: If you prefer a very crisp bottom crust, you can partially blind bake the pastry bases before filling them. Line the pastry circles with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes before removing weights and filling.

Serving Suggestions: Perfect Pairings for Your Chicken Pastry

These delicious chicken pastries are wonderful on their own, but to create a truly satisfying meal, consider these perfect pairings:

• Side Salad: A fresh and vibrant green salad with a light vinaigrette dressing provides a lovely contrast to the richness of the pastry. Consider a mixed greens salad with cherry tomatoes, cucumbers, and a lemon-herb vinaigrette.
• Roasted Vegetables: Roasted vegetables like asparagus, broccoli, Brussels sprouts, or carrots complement the savory chicken filling beautifully. A simple drizzle of olive oil, salt, and pepper is all you need to roast them to perfection.
• Creamy Soup: For ultimate comfort food vibes, pair your chicken pastry with a light and creamy soup like tomato soup, butternut squash soup, or a simple cream of vegetable soup.
• Coleslaw or Potato Salad: For a more casual and picnic-style meal, serve chicken pastries with a side of creamy coleslaw or classic potato salad.
• Drink Pairings:
  • White Wine: A crisp dry white wine like Pinot Grigio or Sauvignon Blanc pairs well with the creamy chicken filling.
  • Light Beer: A light lager or pilsner is a refreshing and easy-drinking option.
  • Iced Tea or Lemonade: For a non-alcoholic choice, iced tea or lemonade provides a refreshing counterpoint to the richness of the pastry.

How to Store and Reheat Your Delicious Chicken Pastry

Want to enjoy your homemade chicken pastries later? Here’s how to store and reheat them to maintain their deliciousness:

• Storing Leftover Pastries:
  • Cool Completely: Allow the chicken pastries to cool completely to room temperature before storing. This prevents condensation from making the pastry soggy.
  • Airtight Container: Store leftover chicken pastries in an airtight container in the refrigerator. They will keep for up to 3-4 days.
• Reheating Chicken Pastries:
  • Oven Reheating (Best Method): Preheat your oven to 350°F (175°C). Place the pastries on a baking sheet and reheat for 10-15 minutes, or until heated through and the pastry is crisp again. This method helps to restore the pastry’s flakiness.
  • Air Fryer Reheating (Quick Method): Preheat your air fryer to 350°F (175°C). Place the pastries in the air fryer basket and reheat for 5-7 minutes, or until heated through and crispy.
  • Microwave Reheating (Convenient but Less Ideal): While convenient, microwaving can make the pastry a bit soggy. If using a microwave, reheat on medium power in 30-second intervals until heated through. To help retain some crispness, place a paper towel underneath the pastry.

Frequently Asked Questions About Making This Chicken Pastry Recipe

• Can I use pre-made pastry dough?
  • Yes, you can! Using store-bought puff pastry or pie crust is a great shortcut. Just be sure to thaw it according to package directions before using. This will significantly reduce prep time.
• Can I make these chicken pastries vegetarian?
  • Absolutely! Substitute the chicken with sautéed mushrooms, lentils, or a mix of root vegetables like potatoes and parsnips. You can also use vegetable broth instead of chicken broth.
• My pastry dough is too sticky. What should I do?
  • If your dough is too sticky, it likely needs more chilling time. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to an hour. You can also lightly dust your work surface and rolling pin with flour as you roll it out.
• Can I make mini chicken pastries?
  • Yes, you can easily make mini pastries! Use smaller cookie cutters to create smaller pastry circles and adjust the baking time accordingly. They will bake faster, so keep an eye on them and reduce the baking time by a few minutes.
• What if I don’t have heavy cream?
  • You can substitute with half-and-half or whole milk for a lighter cream sauce. For a richer flavor, you can also use crème fraîche or sour cream, stirred in at the very end after removing the filling from the heat.

Enjoy Your Homemade Chicken Pastry!

Congratulations, you’ve just created delicious, flaky chicken pastries that are sure to impress! This recipe is all about bringing warmth and comfort to your table with simple, wholesome ingredients and easy-to-follow steps.

Did you love this recipe? Rate it below with stars! Share your culinary masterpiece with us on Instagram at @finger_licking_recipes and Pinterest at @FingerLicking_Recipes. What variations did you try, or what sides did you serve with your pastries? Let us know in the comments below!