18 Delicious Chicken Pastry Recipes for Every Occasion

Get ready to elevate your cooking game with these 18 delicious chicken pastry recipes that promise to delight for every occasion! Whether you’re craving comfort food on a cozy night in or need a show-stopping dish for your next gathering, we’ve got you covered. From flaky hand pies to creamy chicken pot pies, these recipes are sure to inspire your next kitchen adventure. Let’s dive in!

Chicken and Mushroom Pastry Puffs

Just when you thought comfort food couldn’t get any better, these Chicken and Mushroom Pastry Puffs come along. Perfect for any occasion, they’re a breeze to make and even easier to love.

Ingredients

• 2 cups of cooked chicken, shredded
• 1 cup of mushrooms, finely chopped
• 1/2 cup of cream cheese, softened
• A splash of heavy cream
• A couple of green onions, sliced
• 1 tsp of garlic powder
• Salt and pepper, just enough to season
• 1 package of puff pastry sheets, thawed
• 1 egg, beaten for egg wash

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the chicken, mushrooms, cream cheese, heavy cream, green onions, garlic powder, salt, and pepper until well combined.
3. Unfold the puff pastry sheets on a lightly floured surface and cut each into 4 equal squares.
4. Spoon a generous amount of the chicken mixture onto the center of each square.
5. Fold the corners of the pastry over the filling, pressing the edges to seal. Tip: Use a bit of water on the edges to help them stick better.
6. Brush the tops with the beaten egg for a golden finish.
7. Bake for 20-25 minutes, or until the pastry is puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
8. Let them cool for a few minutes before serving. Tip: They’re even better with a side of spicy mayo for dipping.

Kick back and enjoy the flaky pastry that gives way to a creamy, savory filling. These puffs are a hit whether served as an appetizer or a main dish with a simple salad on the side.

Spicy Chicken Empanadas

Absolutely everyone loves a good empanada, and these spicy chicken ones are no exception. Packed with flavor and just the right amount of heat, they’re perfect for any gathering.

Ingredients

• 2 cups of shredded cooked chicken
• 1 tbsp of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 tsp of ground cumin
• 1 tsp of chili powder
• A pinch of salt
• A splash of lime juice
• 1 package of pre-made empanada dough (about 10 discs)
• 1 egg, beaten (for egg wash)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and jalapeño. Cook until soft, about 5 minutes.
2. Stir in shredded chicken, cumin, chili powder, salt, and lime juice. Cook for another 2 minutes. Remove from heat.
3. Preheat oven to 375°F. Line a baking sheet with parchment paper.
4. Place a spoonful of the chicken mixture onto each empanada dough disc. Fold over and seal edges with a fork.
5. Brush each empanada with beaten egg. This gives them a golden finish.
6. Bake for 20-25 minutes, or until golden brown. Let cool for 5 minutes before serving.

Best served warm, these empanadas have a crispy exterior with a juicy, spicy filling. Try dipping them in a cool avocado crema for a contrast in flavors.

Creamy Chicken and Spinach Pastry Braid

Fancy a quick, delicious meal that looks as good as it tastes? This creamy chicken and spinach pastry braid is your answer.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup fresh spinach, roughly chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan
• A splash of heavy cream
• A couple of garlic cloves, minced
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the chicken, spinach, cream cheese, Parmesan, heavy cream, and garlic until well combined.
3. Unfold the puff pastry on the prepared baking sheet. Spoon the chicken mixture down the center third of the pastry.
4. Cut slits in the pastry on both sides of the filling, about 1 inch apart. Fold the strips over the filling, alternating sides to create a braid.
5. Brush the pastry with the beaten egg. This gives it a golden finish.
6. Bake for 20-25 minutes, until the pastry is puffed and golden brown.
7. Let it cool for 5 minutes before slicing. This helps the filling set.

Key to its appeal is the flaky pastry contrasting with the creamy, savory filling. Serve it with a side salad for a complete meal.

Chicken Pot Pie with Flaky Pastry

Dive into the comfort of a classic Chicken Pot Pie with Flaky Pastry, perfect for a cozy dinner. This dish combines tender chicken, vibrant veggies, and a buttery crust for a satisfying meal.

Ingredients

• 2 cups of diced chicken breast
• a couple of carrots, chopped
• a handful of peas
• a splash of chicken broth
• 1/2 cup of butter
• 1/2 cup of flour
• a pinch of salt and pepper
• 1 package of flaky pastry dough
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F.
2. In a large pan, melt the butter over medium heat.
3. Add the flour, stirring constantly for 2 minutes to make a roux.
4. Slowly pour in the chicken broth, whisking to avoid lumps.
5. Throw in the chicken, carrots, and peas, simmering for 10 minutes until the veggies are tender.
6. Season with salt and pepper, then remove from heat.
7. Roll out the pastry dough to fit your pie dish, leaving some overhang.
8. Pour the chicken mixture into the dish, then cover with the pastry, sealing the edges.
9. Brush the top with beaten egg for a golden finish.
10. Bake for 25 minutes, or until the crust is flaky and golden.

The flaky pastry contrasts beautifully with the creamy filling, offering a delightful texture. Serve it straight from the oven for the ultimate comfort food experience.

Cheesy Chicken and Bacon Pastry Twists

Perfect for pulling apart, these twists combine gooey cheese, tender chicken, and crispy bacon in a flaky pastry.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• A splash of milk
• A couple of tbsp of your favorite BBQ sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12×12 inch square.
3. Spread the BBQ sauce evenly over the pastry, leaving a 1-inch border around the edges.
4. Sprinkle the shredded chicken, cheddar cheese, and crumbled bacon over the BBQ sauce.
5. Fold the pastry in half over the filling, pressing the edges to seal.
6. Cut the folded pastry into 1-inch strips, then twist each strip a few times.
7. Place the twists on the prepared baking sheet, leaving space between each.
8. Mix the beaten egg with a splash of milk and brush over the twists for a golden finish.
9. Bake for 15-20 minutes, until the pastry is puffed and golden brown.

Now, these twists are best served warm, with the cheese still stretchy. Try dipping them in extra BBQ sauce for an added kick.

Herbed Chicken and Cheese Pastry Parcels

Savory herbed chicken and cheese pastry parcels are the perfect hand-held meal for any occasion. Simple to make and packed with flavor, they’re sure to impress.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• A couple of tbsp chopped fresh herbs (think parsley, thyme, or rosemary)
• A splash of olive oil
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken, cheddar cheese, and chopped herbs with a splash of olive oil until well combined.
3. Roll out the puff pastry on a lightly floured surface to about 1/8 inch thickness. Tip: Keep the pastry cold for easier handling.
4. Cut the pastry into 6 equal squares.
5. Place a generous spoonful of the chicken mixture in the center of each square.
6. Fold the pastry over the filling to form a triangle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
7. Brush the tops with beaten egg for a golden finish.
8. Bake for 20-25 minutes, or until the pastry is puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Light and flaky pastry gives way to a creamy, herby chicken filling. Serve these parcels warm with a side of tangy dipping sauce for an extra flavor kick.

Chicken Curry Pastry Pockets

Got a craving for something savory and easy to eat on the go? These chicken curry pastry pockets are your answer.

Ingredients

• 2 cups of cooked, shredded chicken
• 1 tbsp of curry powder
• A splash of olive oil
• 1/2 cup of diced onions
• A couple of minced garlic cloves
• 1 cup of frozen peas and carrots
• 1/2 cup of chicken broth
• 1 package of puff pastry sheets, thawed
• 1 beaten egg for brushing

Instructions

1. Preheat your oven to 400°F.
2. Heat a splash of olive oil in a pan over medium heat. Add the diced onions and minced garlic, sautéing until soft.
3. Stir in the curry powder, cooked chicken, and frozen peas and carrots. Cook for 5 minutes.
4. Pour in the chicken broth, simmer until the mixture thickens, about 10 minutes. Let it cool slightly.
5. Roll out the puff pastry sheets on a floured surface. Cut into squares.
6. Spoon the chicken curry mixture onto each square. Fold the pastry over the filling, sealing the edges with a fork.
7. Brush the tops with beaten egg for a golden finish.
8. Bake for 20 minutes or until the pastry is puffed and golden.

Makes for a crispy, flaky exterior with a spicy, hearty filling inside. Perfect with a side of cool yogurt dip to balance the heat.

BBQ Chicken Pastry Squares

Ready to whip up something delicious? These BBQ Chicken Pastry Squares are a game-changer for any meal.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup your favorite BBQ sauce
• 1 sheet puff pastry, thawed
• 1 cup shredded cheddar cheese
• 1 egg, beaten
• A splash of water

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken with BBQ sauce until well coated.
3. Roll out the puff pastry on a lightly floured surface to about a 12-inch square.
4. Cut the pastry into 4 equal squares. Tip: Use a pizza cutter for clean cuts.
5. Divide the BBQ chicken mixture among the squares, leaving a small border around the edges.
6. Sprinkle cheese over the chicken on each square.
7. Fold the corners of each square towards the center, slightly overlapping. Tip: Brush the edges with a little water to help them stick.
8. Brush the tops of the pastry squares with beaten egg for a golden finish.
9. Bake for 20-25 minutes, until the pastry is puffed and golden. Tip: Rotate the baking sheet halfway through for even browning.

Vibrant and flavorful, these squares boast a crispy exterior with a juicy, cheesy center. Serve them with a side of extra BBQ sauce for dipping to elevate the experience.

Chicken and Leek Pastry Tart

Delightfully simple, this Chicken and Leek Pastry Tart combines savory flavors with a buttery crust for a meal that’s both comforting and elegant.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 2 cups of cooked chicken, shredded
• 2 leeks, thinly sliced
• 1 cup of heavy cream
• 2 eggs
• A splash of olive oil
• A couple of sprigs of thyme
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 400°F.
2. Roll out the puff pastry on a floured surface to fit your tart pan, then trim the edges.
3. Heat a splash of olive oil in a pan over medium heat, add the leeks, and cook until soft, about 5 minutes.
4. In a bowl, whisk together the heavy cream, eggs, salt, and pepper.
5. Spread the cooked leeks over the pastry base, then top with the shredded chicken.
6. Pour the cream mixture over the chicken and leeks, then sprinkle with thyme leaves.
7. Bake for 25 minutes, or until the filling is set and the pastry is golden.
8. Let the tart cool for 5 minutes before slicing.

Not only does this tart boast a creamy, rich filling, but the flaky pastry adds a perfect crunch. Serve it warm with a side salad for a complete meal.

Garlic Butter Chicken Pastry Rolls

These garlic butter chicken pastry rolls are your next favorite snack. They’re easy to make and packed with flavor.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package puff pastry sheets, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken, melted butter, minced garlic, parsley, salt, and pepper until well combined.
3. Roll out the puff pastry sheets on a lightly floured surface and cut into 6 equal squares.
4. Divide the chicken mixture evenly among the pastry squares, placing a spoonful in the center of each.
5. Fold the pastry over the filling to form a triangle, pressing the edges to seal. Use a fork to crimp the edges for a tight seal.
6. Brush the tops with beaten egg for a golden finish.
7. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
8. Let cool for a couple of minutes before serving.

You’ll love the flaky pastry and the juicy, garlicky chicken inside. Try serving them with a side of marinara for dipping.

Chicken and Sweet Corn Pastry Cups

Fancy a quick, savory snack? These Chicken and Sweet Corn Pastry Cups are your answer. Perfect for parties or a cozy night in.

Ingredients

• 1 cup cooked chicken, shredded
• 1/2 cup sweet corn, canned or fresh
• 1/4 cup cream cheese, softened
• A splash of milk
• A couple of green onions, finely chopped
• 1 tsp garlic powder
• Salt and pepper, just a pinch
• 1 package of ready-made puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix the chicken, sweet corn, cream cheese, milk, green onions, garlic powder, salt, and pepper until well combined.
3. Roll out the puff pastry on a floured surface. Cut into 12 equal squares. Tip: Keep the pastry cold for easier handling.
4. Press each square into a greased muffin tin. Leave the corners sticking out for a rustic look.
5. Divide the chicken mixture evenly among the pastry cups.
6. Brush the edges with beaten egg. This gives a golden finish.
7. Bake for 15-20 minutes, until the pastry is puffed and golden. Tip: Rotate the tin halfway for even baking.
8. Let cool for 5 minutes before serving. Tip: They’re easier to remove when slightly cooled.

Absolutely delightful, these cups are crispy outside with a creamy, flavorful filling. Serve with a side of hot sauce for an extra kick.

Thai Green Curry Chicken Pastry Bites

Got a craving for something spicy and savory? These Thai Green Curry Chicken Pastry Bites are your quick fix. Perfect for parties or a snack.

Ingredients

• 1 cup of cooked chicken, shredded
• 2 tbsp of green curry paste
• 1 can of coconut milk (13.5 oz)
• a splash of fish sauce
• a couple of sheets of puff pastry, thawed
• 1 egg, beaten
• a handful of fresh basil leaves

Instructions

1. Preheat your oven to 400°F.
2. In a pan, mix the green curry paste with coconut milk over medium heat until smooth.
3. Add the shredded chicken and a splash of fish sauce to the pan. Simmer for 5 minutes, then remove from heat.
4. Roll out the puff pastry sheets on a floured surface. Cut into 3-inch squares.
5. Place a spoonful of the chicken mixture in the center of each square. Top with a basil leaf.
6. Fold the pastry over the filling to form a triangle. Press the edges to seal.
7. Brush each pastry with beaten egg for a golden finish.
8. Bake for 15-20 minutes until puffed and golden.
9. Let cool for 5 minutes before serving.

Outrageously flaky with a kick, these bites are a crowd-pleaser. Serve them with a side of sweet chili sauce for dipping.

Chicken and Asparagus Pastry Bundles

Out of all the quick, elegant dishes you can whip up, these Chicken and Asparagus Pastry Bundles are a game-changer. Perfect for a weeknight dinner or impressing guests without the fuss.

Ingredients

• 2 cups of shredded cooked chicken
• 1 bunch of asparagus, trimmed
• A couple of sheets of puff pastry, thawed
• A splash of olive oil
• 1/2 cup of cream cheese
• 1 tbsp of garlic powder
• Salt and pepper, just a pinch
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken, cream cheese, garlic powder, salt, and pepper until well combined.
3. Cut each puff pastry sheet into 4 squares. Tip: Keep the pastry cold for easier handling.
4. Place a spoonful of the chicken mixture in the center of each pastry square.
5. Top with 3 asparagus spears per bundle. Tip: Trim the asparagus to fit the pastry.
6. Brush the edges of the pastry with egg wash, then fold the corners to the center, pinching to seal. Tip: Don’t overfill to prevent leaks.
7. Brush the tops with more egg wash for a golden finish.
8. Bake for 20-25 minutes, until the pastry is puffed and golden.

Golden, flaky pastry gives way to creamy chicken and crisp asparagus inside. Serve these bundles with a side salad for a light meal or as appetizers at your next gathering.

Sun-Dried Tomato and Chicken Pastry Pinwheels

Unbelievably easy to make, these pinwheels are a hit at any gathering. Packed with flavor, they’re as fun to prepare as they are to eat.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp garlic powder
• 1 tsp dried basil
• A couple of sheets of puff pastry, thawed
• A splash of olive oil
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the chicken, sun-dried tomatoes, cream cheese, Parmesan, garlic powder, and basil until well combined.
3. Roll out one puff pastry sheet on a lightly floured surface to a 12×12 inch square.
4. Spread half the chicken mixture evenly over the pastry, leaving a small border around the edges.
5. Tip: For easier rolling, chill the pastry for 10 minutes before spreading the mixture.
6. Roll the pastry tightly into a log and seal the edge with a bit of egg wash.
7. Cut the log into 1-inch slices and place them cut side up on the prepared baking sheet.
8. Brush the tops with the remaining egg wash for a golden finish.
9. Tip: Space the pinwheels about 2 inches apart to allow for even baking.
10. Bake for 20-25 minutes, or until the pastry is golden and puffed.
11. Tip: Let them cool for 5 minutes before serving to avoid burning your mouth.

Not only are these pinwheels crispy and golden on the outside, but they’re also creamy and flavorful inside. Serve them warm with a side of marinara for dipping or as a standout appetizer at your next party.

Chicken and Broccoli Pastry Pockets

These chicken and broccoli pastry pockets are a game-changer for quick dinners. Tender chicken, crisp broccoli, and melty cheese wrapped in flaky pastry—what’s not to love?

Ingredients

• 2 cups of cooked chicken, shredded
• 1 cup of broccoli florets, chopped small
• 1 cup of shredded cheddar cheese
• 1/2 cup of cream cheese, softened
• 1/4 cup of milk
• 1 tsp of garlic powder
• 1 tsp of onion powder
• Salt and pepper, just a pinch
• 1 package of puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded chicken, chopped broccoli, cheddar cheese, cream cheese, milk, garlic powder, onion powder, salt, and pepper until well combined.
3. Roll out the puff pastry on a lightly floured surface and cut into 4 equal squares.
4. Spoon the chicken and broccoli mixture onto the center of each pastry square, leaving room at the edges.
5. Fold the pastry over the filling to form a triangle, pressing the edges with a fork to seal. Tip: Don’t overfill to avoid leaks.
6. Brush the tops with beaten egg for a golden finish.
7. Bake for 20-25 minutes, until the pastry is puffed and golden brown. Tip: Rotate the baking sheet halfway for even cooking.
8. Let cool for 5 minutes before serving. Tip: They’re even better with a side of ranch for dipping.

Crispy on the outside, creamy and savory on the inside, these pockets are a hit. Try serving them with a side salad for a complete meal.

Pesto Chicken and Mozzarella Pastry Wreath

Whipping up a Pesto Chicken and Mozzarella Pastry Wreath is simpler than you think, and it’s a showstopper for any gathering.

Ingredients

• 2 cups of shredded cooked chicken
• 1/2 cup of pesto, store-bought or homemade
• 1 cup of shredded mozzarella cheese
• 1 sheet of puff pastry, thawed
• 1 egg, beaten
• A splash of water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch square.
3. Spread the pesto evenly over the pastry, leaving a 1-inch border around the edges.
4. Top the pesto with the shredded chicken and mozzarella cheese.
5. Roll the pastry tightly into a log, starting from one edge. Tip: Wet the edges with a splash of water to seal the roll.
6. Cut the log in half lengthwise, then twist the two halves together, keeping the cut sides facing up.
7. Form the twisted pastry into a circle on the prepared baking sheet, pinching the ends together to seal. Tip: For even baking, make sure the twists are uniform.
8. Brush the top of the wreath with the beaten egg.
9. Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Tip: Check at 20 minutes to prevent over-browning.

Enjoy the flaky, buttery pastry with the creamy mozzarella and herby pesto. Serve it warm, with a side of marinara for dipping, to really impress your guests.

Chicken and Caramelized Onion Pastry Galette

Fancy a rustic yet elegant dish that’s perfect for any occasion? This Chicken and Caramelized Onion Pastry Galette is your go-to. It’s simple, savory, and utterly delicious.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup cold butter, cubed
• 1/4 cup ice water
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp sugar
• 1 lb chicken breast, diced
• 1 tsp thyme
• 1/2 cup grated Parmesan
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F.
2. Mix flour and salt in a bowl. Add butter, rubbing it in until the mix resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Don’t overwork the dough.
4. Wrap dough in plastic and chill for 30 minutes.
5. Heat olive oil in a pan over medium. Add onions and sugar, cooking until caramelized, about 20 minutes. Stir occasionally.
6. Season chicken with thyme, salt, and pepper. Cook in the same pan until no longer pink, about 10 minutes.
7. Roll out dough on a floured surface into a 12-inch circle. Transfer to a baking sheet.
8. Spread onions over dough, leaving a 2-inch border. Top with chicken and Parmesan.
9. Fold edges over the filling, pleating as you go. Brush crust with beaten egg.
10. Bake until golden, about 35 minutes. Tip: Let it rest for 5 minutes before slicing.

Every bite offers a buttery crust with sweet onions and tender chicken. Serve it warm with a side salad for a complete meal.

Buffalo Chicken Pastry Triangles

Who doesn’t love a spicy, cheesy bite that’s easy to make? These Buffalo Chicken Pastry Triangles are your next party hit.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 1 package (17.3 oz) frozen puff pastry, thawed
• 1 egg, beaten
• A splash of water

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken, buffalo sauce, cheddar cheese, and blue cheese until well combined.
3. Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
4. Spoon about 2 tablespoons of the chicken mixture onto the center of each square.
5. Fold the pastry over the filling to form a triangle. Press the edges with a fork to seal.
6. Place the triangles on the prepared baking sheet. Brush the tops with the beaten egg mixed with a splash of water for a golden finish.
7. Bake for 15-20 minutes, or until the pastry is puffed and golden brown.
8. Let cool for 5 minutes before serving. They’re best enjoyed warm.

Golden and flaky on the outside, with a gooey, spicy center. Serve with a side of ranch or extra buffalo sauce for dipping.

Conclusion

Unleash your culinary creativity with these 18 delicious chicken pastry recipes, perfect for any occasion! Whether you’re craving comfort food or something fancy, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.