Chicken Pastry Recipe: Easy Puff Pastry Chicken Turnovers

Flaky puff pastry filled with creamy shredded chicken. An easy chicken pastry recipe with step-by-step directions, fixes for soggy pastry, variations, and freezing tips.

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Leftover chicken has a way of sitting in the fridge until it is too late. This chicken pastry recipe gives it a second life: shredded chicken folded into a garlicky cream cheese filling, wrapped in store-bought puff pastry, brushed with egg, and baked until the outside shatters when you bite it. It works as a snack, an appetizer, or a quick lunch with a side salad, and the whole chicken pastry recipe takes about 30 minutes if your chicken is already cooked.

Chicken Pastry Recipe

The Short Version

  • What it is: flaky puff pastry pockets filled with creamy shredded chicken.
  • How long: roughly 30 minutes with leftover chicken, not counting the time to thaw the pastry.
  • How many: about 8 pastries from two standard sheets, which is 4 to 6 servings.
  • Best for: snacks, party appetizers, lunchboxes, and using up leftover chicken.

What Goes Inside

Chicken: one or two cooked breasts, shredded or diced small (about 2 cups). Leftover roasted or poached chicken works, and so does the meat from a rotisserie chicken, minus the skin. Season lightly, since rotisserie chicken is often salty already.

Cream cheese, garlic, and onion: ¼ cup of softened cream cheese binds the filling and keeps the chicken moist. Add one minced garlic clove and half a finely chopped onion, and cook them briefly first, because a 10-to-15-minute bake will not soften raw onion.

Pastry and extras: this chicken pastry recipe relies on store-bought puff pastry sheets, thawed as the package directs. A typical box holds two sheets, enough for about 8 pastries. Add ½ cup of shredded cheese (optional), a little parsley or thyme, salt and pepper, and one beaten egg for brushing.

Making the Chicken Pastry Recipe Step by Step

  1. Cook and shred the chicken if you do not have leftovers. Poach or bake the breasts until they reach 165°F (74°C) inside, let them cool, then shred or dice them small.
  2. Soften the onion and garlic. Cook them in a little oil or butter for 3 to 4 minutes, until soft, and let them cool.
  3. Mix the filling. Stir together the chicken, cream cheese, onion, garlic, cheese and herbs if using, salt, and pepper until creamy. Let it cool completely, because a warm filling melts the butter in the pastry.
  4. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Cut the pastry. Unfold the thawed puff pastry on a lightly floured surface, smooth out any creases with a rolling pin, and cut each sheet into 4 squares.
  6. Fill and fold. Spoon 1 to 2 tablespoons of filling into the center of each square, leaving a ½-inch border. Fold the pastry over into a triangle or rectangle and press the edges with a fork to seal.
  7. Brush and vent. Brush the tops with the beaten egg and cut a small slit in each one to let the steam out.
  8. Bake for 10 to 15 minutes, until puffed and deep golden brown. Let them rest for 5 minutes before serving, because the filling is very hot.
Chicken Pastry Recipe

Serve It With

  • A bowl of tomato soup, or any creamy soup, for dunking.
  • A green salad with a sharp vinaigrette to cut the richness.
  • Roasted vegetables or steamed green beans for a fuller meal.
  • Honey mustard, ranch, or cranberry sauce on the side for a party platter.

Why They Sometimes Come Out Soggy

  • Soggy bottoms: usually a warm or wet filling. Cool the filling completely, drain canned or very moist chicken, and bake on a parchment-lined sheet in the middle of the oven.
  • Pastry that will not puff: it got warm. Puff pastry rises because cold butter layers turn to steam, so work quickly and chill the assembled pastries for 10 minutes before baking.
  • Egg wash dripping down the sides: it glues the layers together and stops them from rising. Brush only the top.
  • Filling leaking out: you probably overfilled. Use 1 to 2 tablespoons per square, leave a ½-inch border, seal with a fork, and cut a small vent in the top.
  • Cracks when folding: the pastry is still too cold or too dry. Thaw it as directed on the package and let it sit for a minute or two before folding.

Make Ahead, Freeze, Reheat

  • Fridge: keep baked pastries in an airtight container for up to 3 days. Filling that has sat out for more than 2 hours should be thrown away.
  • Reheat: warm them in a 350°F oven for 8 to 10 minutes, until hot all the way through (165°F / 74°C). The microwave works in a pinch but softens the pastry.
  • Make ahead: assemble the pastries, cover them, and refrigerate them unbaked for up to a day. Brush with egg just before baking.
  • Freeze: freeze unbaked pastries on a tray, then move them to a bag for up to 2 months. Bake from frozen, adding 5 to 8 minutes, and check that the filling is hot in the center.
Chicken Pastry Recipe

Ways to Change the Filling

The base filling in this chicken pastry recipe is a blank canvas. A few easy swaps:

VersionStir into the base fillingServe with
Spinach and feta½ cup cooked spinach, squeezed very dry, plus crumbled fetaA lemony salad
BBQ chicken2 to 3 tablespoons BBQ sauce and a little smoked cheddarColeslaw
Buffalo1 to 2 tablespoons hot sauce, with blue cheese or ranch for dippingCelery and carrot sticks
Mushroom and thymeSauteed mushrooms and a pinch of fresh thymeA bowl of soup

One safety point: whichever way you cook the chicken, it needs to reach 165°F (74°C) in the thickest part, and leftovers should be reheated to the same temperature. The USDA’s safe minimum internal temperature chart lists the numbers for other foods too. The recipe card lists about 250 to 300 calories per pastry, which will change with the cheese and the size of your squares.

Chicken Pastry Recipe Card

How to Make the Perfect Chicken Pastry Recipe in 10 Minutes
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How to Make the Perfect Chicken Pastry Recipe in 10 Minutes

Recipe by Mary
0.0 from 0 votes
Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings

4-6

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

250-300

kcal

Ingredients

  • Chicken breast (1-2 breasts, cooked and shredded or diced)

  • Puff pastry sheets (store-bought, thawed)

  • Cream cheese (1/4 cup, softened)

  • Garlic (1 clove, minced)

  • Onion (1/2, finely chopped)

  • Cheese (1/2 cup, shredded, optional)

  • Salt and pepper (to taste)

  • Egg wash (1 egg, beaten, for brushing)

  • Herbs (optional, such as parsley or thyme)

Directions

  • Prepare the Chicken:
    Start by cooking and shredding or dicing the chicken breast. If you have leftover chicken, even better! Add the chicken to a bowl and season it with salt and pepper to taste.
  • Make the Filling:
    In a separate bowl, combine the cooked chicken with cream cheese, minced garlic, chopped onion, and any herbs or cheese if desired. Mix well until all the ingredients are combined into a creamy, flavorful filling.
  • Prepare the Pastry:
    Roll out the puff pastry sheets on a lightly floured surface. Cut the dough into squares or rectangles, depending on the shape you want for your pastries.
  • Fill the Pastry:
    Spoon a generous amount of the chicken mixture onto the center of each pastry square. Be careful not to overfill them, as this could cause the pastry to break.
  • Seal the Pastry:
    Fold the pastry over the filling, creating a triangle or rectangle shape. Press the edges together firmly to seal the pastry. For a crisp finish, brush the top of each pastry with the egg wash.
  • Bake:
    Preheat your oven to 400°F (200°C). Place the filled pastries onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the pastry is golden brown and crispy.
Can I use rotisserie chicken?

Yes, and it is the easiest shortcut. Pull the meat off, discard the skin, and shred it. Rotisserie chicken is often well seasoned, so taste the filling before adding more salt.

Can I use crescent dough instead of puff pastry?

You can. It bakes up softer and less flaky than puff pastry, and the baking time and temperature differ, so follow the package directions.

Do I have to use cheese?

No. The cream cheese is enough to bind the filling, and the shredded cheese is a bonus. Skip it if you want a lighter pastry.

Can I use canned chicken?

Yes. Drain it very well and pat it dry, because extra liquid makes the pastry soggy.

The Last Word

That is the whole chicken pastry recipe: cooked chicken, a spoonful of creamy filling, and puff pastry that does most of the work for you. Cool the filling, keep the pastry cold, and you will get golden, flaky pockets nearly every time. If you try it, leave a comment with the filling you used. I am always looking for new ones.

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