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Chicken Pastry Recipe - Flaky, Comforting, and Easy to Make

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 sheets puff pastry, thawed in the fridge (about 14–16 oz total)
  • 2 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1 cup frozen peas and carrots, thawed and patted dry
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup whole milk or half-and-half
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 teaspoon dried thyme or 2 teaspoons fresh, chopped
  • 1/2 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon olive oil (for sautéing)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment. Keep the puff pastry chilled until you’re ready to assemble.
  2. Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes, until soft. Stir in garlic and cook 30 seconds.
  3. Make the roux: Add butter to the pan. Once melted, sprinkle in flour. Whisk and cook 1–2 minutes to remove raw flour taste.
  4. Build the sauce: Gradually whisk in chicken broth, then milk. Keep whisking until smooth and lightly thickened, about 3–4 minutes. Stir in mustard, thyme, parsley, salt, and pepper. Taste and adjust seasoning.
  5. Add filling: Fold in chicken and the thawed peas and carrots. Cook 2 minutes to warm through. The mixture should be creamy but not runny. If too thin, simmer another minute; if too thick, splash in more broth.
  6. Cool slightly: Take the pan off heat and let the filling cool 10 minutes. A cooler filling keeps the pastry from getting soggy.
  7. Roll and cut: Lightly flour your surface. Unfold one pastry sheet and roll it to smooth seams. For a large pastry, leave it whole. For hand pies, cut into 4–6 rectangles per sheet.
  8. Assemble: For a large pastry, lay one sheet on the baking sheet. Spoon filling in the center, leaving a 1-inch border. Top with the second sheet. For hand pies, place a spoonful of filling on half the rectangles and top each with another piece.
  9. Seal and vent: Brush borders with egg wash. Press edges together and crimp with a fork. Cut small slits on top to release steam.
  10. Finish and bake: Brush the tops with egg wash for shine. Bake 22–28 minutes for a large pastry, or 18–22 minutes for hand pies, until puffed and deep golden.
  11. Rest and serve: Let it sit 10 minutes before slicing. This helps the filling set and keeps the layers crisp.