Golden, flaky, buttery pastry filled with a creamy, savory chicken mixture—this Chicken Puff Pastry recipe is one of my go-to appetizers and snack recipes. These are just the kind of hand-held bites I crave when I want something comforting, easy to make ahead, and always a hit at gatherings. Each triangle is packed with shredded chicken coated in a rich, peppery white sauce and baked to crispy perfection. Whether I serve them for tea time, parties, or keep them in the freezer for last-minute guests, they never last long in my house.

Why You’ll Love This Recipe

I love how these chicken puff pastries turn basic ingredients into something magical. The buttery puff pastry creates that irresistible crunch, while the creamy chicken filling adds richness and flavor. They’re incredibly versatile—I can bake them right away, refrigerate them for later, or freeze them for months. Plus, the filling is easy to adjust to my tastes, whether I want it spicy, herby, or cheesy. Best of all, they bake beautifully straight from frozen with no thawing needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Puff Pastry Sheets – I use 12 to 15 square puff pastry sheets, about 5×5 inches each, thawed. If I only have larger sheets, like 10×10 inches, I roll them slightly and cut into smaller squares.

• Chicken Breast (Cooked and Shredded) – I use 12 ounces of cooked chicken breast. I often cook my own by poaching or pressure cooking with a few seasonings, but store-bought rotisserie chicken works perfectly too.

• Salted Butter – I melt 2 tablespoons of butter to start the roux. It adds richness and helps thicken the sauce.

• All-Purpose Flour – Just 2 tablespoons is enough to create a roux with the butter and help thicken the sauce so it clings to the chicken.

• Yellow Mustard – I add 1 to 2 teaspoons of yellow mustard to the roux. It brings a slight tang that cuts through the creaminess and elevates the overall flavor.

• Kosher Salt – I add ½ teaspoon of salt, adjusting to taste once the filling is done.

• Cracked Black Pepper – I start with ½ teaspoon, but sometimes add more for extra kick. The black pepper blooms in the butter for even more flavor.

• Garlic Powder – ½ teaspoon adds just the right amount of savory depth without overpowering the other flavors.

• Milk – I use ¾ to 1 cup of whole or 2% milk. The milk helps form the white sauce and gives the filling its creamy texture.

• Egg – One lightly beaten egg is used for brushing on top of the pastries to give them that golden brown shine during baking.

Directions

1. Make The Chicken Filling
   I start by heating a sauté pan over medium heat. Once it’s hot, I melt the butter and whisk in the flour, garlic powder, and black pepper. I continue whisking for about 75 seconds to cook out the raw flour taste. Then I add the mustard and whisk to combine.

   With one hand whisking, I slowly stream in ¾ cup of milk with the other hand. I let it come to a simmer so it starts to thicken. Then I stir in the shredded chicken and salt. If the mixture seems too thick, I add the remaining ¼ cup of milk a little at a time. I taste and adjust with more mustard, salt, pepper, or garlic powder as needed. Once it’s well mixed and flavorful, I let the filling cool completely before assembling the pastries. This helps the mixture thicken more and makes the pastries easier to fill.

2. Prepare The Puff Pastry Shells
   I thaw the puff pastry squares according to the package directions. For each square, I cut it diagonally to form two triangles. On one triangle, I place about 1 tablespoon of the chicken filling, then fold over the other half and press the edges shut. I use a fork or a pastry crimper to seal them.

3. Chill Or Freeze Before Baking
   I place the filled pastries on a parchment-lined baking sheet. If I plan to bake them the same day, I refrigerate them for 45–60 minutes so the pastry stays flaky. If I’m prepping ahead, I flash-freeze the pastries for a few hours, then transfer them to a freezer-safe ziptop bag. They’ll be ready to bake whenever I need them.

4. Bake The Chicken Puff Pastry
   I preheat the oven to 375ºF and line a baking sheet with parchment paper. I place the pastries on the sheet at least 1 inch apart and brush the tops with the beaten egg. If I’m baking from frozen, I don’t thaw them—I just place them directly in the oven and add a few extra minutes to the bake time. I never open the oven during the first 15 minutes, as that’s when the puff pastry rises the most.

   I bake them for 25 to 30 minutes, or until they are puffed and golden brown.

Servings And Timing

Yield: 26 to 30 pieces
Prep Time: 45 minutes
Cook Time: 25 to 30 minutes
Total Time: 1 hour 10 minutes

As an appetizer, I serve 2 to 3 per person. As a meal, I like to serve 4 to 6 along with a salad or roasted vegetables.

Variations

• Add Mushrooms – I replace 2 ounces of the chicken with 3 ounces of finely chopped, sautéed mushrooms.

• Make It Spicy – I add minced jalapeños or serrano peppers to the filling for a little heat.

• Cheesy Version – I stir in a bit of grated Parmesan cheese for extra richness and depth.

• Change The Seasonings – Cajun spice, curry powder, or fresh herbs like parsley or thyme all bring different flavor profiles.

• Vegetarian Option – I’ve also made these with a mix of sautéed mushrooms, peas, and paneer, and the result was equally satisfying.

Storage/Reheating

After baking, I let the puff pastries cool and then store them in an airtight container in the refrigerator. They keep well for up to 3 days.

To reheat, I preheat my oven or air fryer to 300–325ºF and warm them for 5 to 10 minutes until heated through and crispy again.

When freezing unbaked pastries, I flash-freeze them on a baking tray until solid, then transfer to a ziptop freezer bag. They last up to 3 months. I bake them directly from frozen—no thawing needed—just add a few minutes to the bake time.

FAQs

Can I Use Store-Bought Rotisserie Chicken?

Yes, I often use shredded rotisserie chicken when I don’t have time to cook my own. It saves time and works great in this recipe.

Can I Substitute Yellow Mustard With Something Else?

If I don’t have yellow mustard, I use Dijon mustard. It has a stronger flavor but blends well with the creamy sauce.

Can I Make These Without An Oven?

Puff pastry is meant to be baked for the best flakiness, but I’ve seen some people try air frying with success. I haven’t tried pan-frying, so I recommend baking if possible.

How Long Does The Filling Last In The Fridge?

Once cooled, the filling lasts up to 24 hours in the refrigerator. I always cover it tightly before chilling.

Can These Be Made Into A Meal?

Absolutely. I serve 2 to 3 as a light lunch or dinner with a side of veggies or a salad. They’re rich and filling enough to be more than just a snack.

Conclusion

These Chicken Puff Pastries have become a freezer staple and party favorite in my kitchen. The flaky pastry, the creamy peppered chicken filling, and the ease of make-ahead baking make them one of the most versatile recipes I keep in rotation. Whether I’m prepping for a special event or just want something indulgent for a cozy evening, these never fail to impress. Once I made them the first time, I knew I’d be coming back to this recipe again and again.