Chicken puff pies

This puff pie recipe creates perfect little parcels of flavour. Fill with leftover cooked chicken and creamy mustard sauce or pack with leftover casserole, curry or pasta sauce

By Sophie Gray
  • 30 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Food magazine.
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  • 1 teaspoon chicken stock powder
  • 3/4 cup hot water
  • 1 1/2 tablespoon butter
  • 1 leek, finely chopped
  • 150 gram chopped bacon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon wholegrain mustard
  • 1 1/2 tablespoon plain flour
  • 3/4 cup milk
  • 2 cup shredded cooked chicken
  • 1/2 cup frozen baby peas
  • 3 sheets frozen flaky puff pastry, thawed
  • 1 egg, lightly beaten


  • 1
    Preheat oven to 220°C. Dissolve the stock in the hot water and set aside.
  • 2
    Melt the butter in a medium saucepan, add the leek, bacon and thyme and cook gently until tender. Add the wholegrain mustard and stir in the flour.
  • 3
    Gradually stir in the stock with a wooden spoon, and then the milk, mixing continually, to form a lump-free sauce. Add the shredded chicken and peas and set aside to cool.
  • 4
    Divide each pastry sheet into 4 squares. Brush the edges lightly with water. Take a pastry square and draw opposite corners together and pinch. Bring another corner to the middle; pinch along the seams to join – creating an open pocket. Place a dessertspoonful of filling into the pocket then bring the last corner into the middle and pinch to seal.
  • 5
    Place on a greased baking tray and brush all over with beaten egg. Bake for 25 minutes or until dark golden and crisp.


  • Puff pies are a good way to use leftovers – fill with casserole, curry or leftover pasta sauce. - Puff pies can be frozen unbaked or baked. Reheat in the oven rather than the microwave to prevent the pastry becoming soggy. PER SERVE Energy 217kcal, 909kj • Protein 11.8g • Total Fat 10.6g • Saturated Fat 5.7g • Carbohydrate 17.3g • Fibre 2.4g • Sodium 536mg