Creamy Chicken Puff Pastry Puffs

Creamy chicken puff pastry puffs are a delicious and easy appetizer recipe and perfect served with salad for fuss-free quick meal.

Ingredients

Full recipe + amounts can be found in the recipe card below. 

• Puff pastry. I used 2 x 400g frozen (and thawed) sheets of puff pastry.
• Rotisserie chicken. Any cooked, shredded chicken will work.
• Bechamel sauce. I often use store-bought, alternatively use my recipe to make a batch.
• Sour cream. 
• Parmesan cheese. 
• Fresh thyme. 
• Garlic powder. 
• Salt and pepper. 
• Egg. 
• Sesame seeds. 

How to make chicken puff pastry puffs

1. Make the filling: Remove the chicken from the bone and discard any skin. Shred the chicken meat into a large bowl. Add the bechamel sauce, sour cream, Parmesan and seasoning. Mix well.
2. Assemble the puffs: On a floured surface, roll the pastry out to approximately ½cm/¼inch thick. Cut each sheet into 12 squares (this makes medium-sized puffs. You could make smaller or larger puffs, depending on your preference.) Brush around the edges of the squares then place a spoonful of filling in the center. Top with another sheet of pastry then carefully seal the edges. Crimp with a fork and if preferred, slice any rough edges off to result in neat squares. This makes the chicken puffs neater but is not a necessary step. Make a small cut into the top of each puff to allow steam to escape.
3. Bake: Transfer the chicken puff pastry puffs to lined baking sheets then brush with beaten egg and sprinkle over sesame seeds. Place in a preheated oven and allow to bake for 15-20 minutes until they are golden brown and crisp. Remove from the oven and allow to cool for 10 minutes before serving.

Can I make these ahead?

Yes absolutely. The puffs can be assembled and refrigerated, covered, on baking sheets up to 2 days in advance. Chicken puffs can also be baked up to 6 hours in advance and served at room temperature.

Puff pastry recipes

1. Easy beef pot pie
2. Puff pastry asparagus bundles
3. Easy cranberry and Brie pastry puffs

Creamy chicken puff pastry puffs

Creamy chicken puff pastry puffs are a delicious and easy appetizer recipe and perfect served with salad for fuss-free quick meal.

4.29 from 38 votes

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Course: Appetizer

Cuisine: American

Keyword: Chicken pie, Chicken puff, Chicken puff pastry

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 18

Calories: 265kcal

Author: Alida Ryder

Ingredients

• 1 rotisserie chicken
• 2 cups bechamel sauce
• ½ cup sour cream
• ½ cup grated Parmesan cheese
• 2 tsp fresh thyme leaves
• 1 tsp garlic powder
• salt and pepper to taste
• 3 puff pastry sheets thawed
• 1 egg beaten
• 2 tbsp sesame seeds

Instructions

• Preheat the oven to 200°C/390°F.
• Remove the chicken from the bone and discard any skin. Shred the chicken meat into a large bowl.
• Add the bechamel sauce, sour cream, Parmesan and seasoning. Mix well. 
• On a floured surface, roll the pastry out to approximately ½cm/¼inch thick.
• Cut each sheet into 12 squares (this makes medium-sized puffs. You could make smaller or larger puffs, depending on your preference.)
• Brush around the edges of the squares then place a spoonful of filling in the center. Top with another sheet of pastry then carefully seal the edges.
• Crimp with a fork and if preferred, slice any rough edges off to result in neat squares.
• Make a small cut into the top of each puff to allow steam to escape. 
• Transfer the chicken puff pastry puffs to lined baking sheets then brush with beaten egg and sprinkle over sesame seeds.
• Place in a preheated oven and allow to bake for 15-20 minutes until they are golden brown and crisp.
• Remove from the oven and allow to cool for 10 minutes before serving. 

Nutrition

Calories: 265kcal | Carbohydrates: 22g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 214mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg