Chicken Puff is one of those comforting snacks that never fails to impress. With its golden, flaky exterior and rich, creamy chicken filling, it strikes the perfect balance between texture and flavor. Whether served as an appetizer, tea-time snack, or light meal, this pastry always feels special. I remember preparing Chicken Puff for a small family gathering, and the tray was empty within minutes. The buttery layers of puff pastry combined with a well-seasoned chicken filling create a satisfying bite every time. What makes this recipe particularly appealing is its versatility. You can make it ahead of time, customize the filling, and even freeze it for later use. The crisp outer shell contrasts beautifully with the creamy interior, making it a favorite for both children and adults. If you are looking for an easy yet elegant savory bake, Chicken Puff is a reliable and delicious choice.
Why You’ll Love This Recipe
This recipe is simple yet impressive, making it suitable for casual gatherings or special occasions. The flaky puff pastry delivers a bakery-style texture without complicated techniques. The filling is creamy, flavorful, and easily adaptable to personal taste. It can be prepared in advance and baked when needed. It is also perfect for meal prep, lunchboxes, or entertaining guests.
Chicken Puff: Flaky, Creamy and Perfectly Savory
- Total Time: 40 minutes
- Yield: 8 puffs
- Diet: Halal
Description
Chicken Puff is a flaky, golden pastry filled with a creamy, savory chicken mixture made with tender shredded chicken, onions, and mild spices. Perfect as a snack, appetizer, or light meal.
Ingredients
- 2 sheets puff pastry, thawed
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a pan over medium heat, melt butter and sauté chopped onion until soft and translucent.
- Add flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Gradually whisk in milk and heavy cream, stirring until the mixture thickens.
- Add shredded chicken, salt, pepper, garlic powder, and thyme. Mix well and cook for 2–3 minutes. Remove from heat and allow to cool.
- Roll out puff pastry sheets slightly and cut into equal squares or rectangles.
- Place a spoonful of chicken filling in the center of each pastry piece.
- Fold pastry over filling to form a rectangle or triangle. Seal edges with a fork.
- Brush tops with beaten egg for a golden finish.
- Bake for 18–22 minutes or until puffed and golden brown.
- Cool slightly before serving. Serve warm.
Notes
- You can add mixed vegetables like carrots or peas for extra texture.
- For a spicy version, add chopped green chilies or chili flakes.
- Ensure filling is completely cooled before stuffing to prevent soggy pastry.
- Store leftovers in an airtight container and reheat in the oven for best crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Indian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Puff pastry sheets
Store-bought puff pastry provides a light, flaky exterior that bakes into golden perfection. Thaw it properly before use to prevent cracking while folding.
Cooked chicken breast
Shredded or finely chopped chicken forms the hearty base of the filling. I prefer using rotisserie chicken for added flavor and convenience.
Onion
Finely diced onion adds sweetness and depth when sautéed until soft and translucent.
Garlic
Garlic enhances the savory flavor and complements the chicken beautifully.
Butter
Butter is used to sauté the aromatics and enrich the filling with a subtle creaminess.
All-purpose flour
Flour helps thicken the filling, creating a creamy texture that stays inside the pastry during baking.
Milk
Milk combines with the flour to form a smooth white sauce that binds the chicken mixture together.
Black pepper
Freshly ground black pepper adds mild heat and balances the richness.
Salt
Salt enhances all the flavors and ensures the filling is well seasoned.
Egg
A beaten egg is brushed on top of the pastry to create a glossy, golden finish.
Fresh parsley (optional)
Chopped parsley adds freshness and color to the filling.
Directions
Preheat your oven to 400°F and line a baking tray with parchment paper. In a skillet over medium heat, melt the butter and sauté the diced onion until soft. Add the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for about one minute to cook out the raw flavor. Gradually pour in the milk while stirring to prevent lumps. Cook until the mixture thickens into a smooth sauce.
Add the shredded chicken, salt, and black pepper. Stir well to coat the chicken evenly in the creamy sauce. Remove from heat and allow the mixture to cool slightly.
Roll out the thawed puff pastry sheets and cut them into equal squares. Place a generous spoonful of the chicken filling in the center of each square. Fold the pastry over to form a rectangle or triangle and seal the edges by pressing gently with a fork.
Brush the tops with beaten egg for a golden finish. Place the puffs on the prepared tray and bake for 18 to 22 minutes, or until puffed and golden brown. Allow them to cool slightly before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes approximately 8 Chicken Puffs.
Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Storage/reheating
Store leftover Chicken Puffs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F oven for 8 to 10 minutes to restore crispness. Avoid microwaving if possible, as it may soften the pastry. For longer storage, freeze unbaked puffs and bake directly from frozen, adding a few extra minutes to the baking time.
Variations and Customizations
Chicken Puff is highly adaptable to different flavors and preferences. For a spicier version, add finely chopped green chilies or a pinch of chili flakes to the filling. I once added a small amount of curry powder, and it gave the puffs a warm, aromatic twist.
You can incorporate vegetables such as diced carrots, peas, or bell peppers for added texture and nutrition. Sauté them along with the onions before adding the flour.
For a richer flavor, mix in grated cheese like cheddar or mozzarella. The melted cheese creates an even creamier interior.
If you prefer a lighter option, substitute half-and-half with low-fat milk and use less butter. The texture remains satisfying while slightly reducing the richness.
You may also experiment with different shapes, such as pinwheels or mini parcels, for party-friendly servings. Whole wheat puff pastry can be used for a slightly heartier variation.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per puff:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Protein (g) | 12 |
| Carbs (g) | 22 |
| Fat (g) | 16 |
| Saturated Fat (g) | 7 |
| Fiber (g) | 1 |
| Sugar (g) | 2 |
| Sodium (mg) | 320 |
Values are estimates and may vary depending on specific ingredients used.
Expert Tips & Customizations
Cool the Filling
Allow the filling to cool before assembling to prevent the pastry from becoming soggy.
Seal Properly
Press edges firmly with a fork to prevent the filling from leaking during baking.
Do Not Overfill
Too much filling can cause the pastry to burst open in the oven.
Bake on Middle Rack
Positioning the tray in the center ensures even browning.
Serve Fresh
Chicken Puffs taste best when served warm and freshly baked.
FAQs
Can I make Chicken Puff ahead of time?
Yes, assemble them and refrigerate for up to 24 hours before baking.
Can I freeze Chicken Puff?
Yes, freeze unbaked puffs for up to 2 months and bake directly from frozen.
Can I use leftover chicken?
Absolutely, leftover roasted or grilled chicken works perfectly.
Why is my puff pastry not rising properly?
Ensure the pastry is cold before baking and avoid pressing down on the edges excessively.
Can I add cheese to the filling?
Yes, shredded cheese adds richness and extra flavor.
Is Chicken Puff suitable for parties?
Yes, they are ideal as appetizers or finger food for gatherings.
Conclusion
Chicken Puff is a simple yet elegant savory pastry that combines flaky layers with a creamy, flavorful filling. It is easy to prepare, highly customizable, and perfect for any occasion. Whether served as a snack or light meal, it consistently delivers comfort and satisfaction in every bite.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!