Of all the dishes, this is called comfort food, chicken pastry recipe. You have this for family dinners or to impress friends during a potluck-it is wonderful in every case. The combination of flaky pastry with creamy chicken filling and buttery aroma is hard to resist. Don’t worry if you haven’t attempted making a pastry yet; this guide will take you through it all. Okay, let’s dive right into the action!
Why This Chicken Pastry Recipe Stands Out
Seriously, think about it—there’s something really magical in a chicken pastry recipe like this. The crisp golden crust contrasts beautifully with the creamy chicken filling, making every morsel an experience all its own. It’s also versatile: throw in some veggies, spice it up, or keep it straight up. Above all, this meal is easy enough for weeknight cooking yet extravagant enough for a special occasion. For some extra inspiration, however, If you’re looking for inspiration, check out this flaky chicken pastry recipe for a detailed guide. Honestly, what’s not to love?
Ingredients You’ll Need for This Chicken Pastry Recipe
Before diving into the cooking process, round up everything you’ll need. Fortunately, most of these ingredients are pantry staples, so you might already have them at home.
For the Pastry:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold and cubed)
- 1 tsp salt
- 6-8 tbsp ice water
For the Filling:
- 2 cups cooked and shredded chicken (rotisserie works great if you’re short on time)
- 2 tbsp of unsalted butter
- 1 onion finely chopped medium
- 2 minced cloves garlic
- 2 tbsp all-purpose flour
- 1 chicken broth cup
- ½ cup of heavy cream
- Salt and pepper to taste
- Optional: ½ cup frozen peas or diced carrots added for extra texture.
Let’s Get Cooking!
Now that you have your ingredients, it is time to pull it all together. Step by step, you will see how simple this chicken pastry recipe can be!
Stage 1: Commencing with the Dough
Whisk Dry Ingredients: Take a large bowl and introduce dry ingredients like flour and salt to it. Just whisk it through, and this takes care of the even distribution.
- Add the Butter: Next, call for the cubed butter. If you’re using a pastry cutter, use your hands and break it into bits a little smaller than pea-sized pieces. And just remember, keeping the butter cold is important for flaky pastry!
- Drizzle in Water: Then, slowly add ice water, one tablespoon at a time, mixing gently after each addition. Stop when the dough comes together—it should feel soft but not sticky.
- Chill the Dough: After that, wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes. Just trust me, that step is essential for rolling easy and perfect results.
Step 2: Prepare the Filling
While the dough is chilling, you can move on to making the filling. Don’t skip this—it’s the heart of the chicken pastry recipe!
- Sauté the Aromatics: Heat butter in a large skillet over medium heat. Toss in the onions and garlic, letting them cook until fragrant and translucent (about 2-3 minutes).
- Create a Roux: Sprinkle the flour over the onions and stir it in. Let it cook for another minute, stirring constantly, to eliminate the raw flour taste.
- Thicken the Sauce: Gradually pour in the chicken broth while whisking continuously to avoid lumps. Allow the mixture to simmer for 3-4 minutes until it thickens.
- Combine with Chicken: If you have prepared the sauce, add some shredded chicken along with mincing optional vegetables. Blended Along With Chicken: If you have prepared the sauce, combined shredded chicken along with mincing optional vegetables will satisfy you all the way to cooling and preparation for the pastry.
- See Serious Eats for inspiration on how to build flavors for the next level of chicken filling.
Step 3: Assemble and Bake. Here you are, and it’s almost done! The last few steps will get you your golden, flaky pastries.
- Roll Out the Dough: Roll out the chilled dough to about 1/8-inch thick on a lightly floured surface. Use a sharp knife or cookie cutter to create your desired shapes—squares, circles, or rectangles all work well.
- Fill and Seal: Place a spoonful of the cooled chicken filling in the center of each pastry piece. Then, fold the edges over and press them together with a fork to seal.
- Brush and Bake: Transfer the pastries to a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg mixed with water) for that golden-brown finish.
- Bake: Finally, pop the pastries in a preheated oven at 375°F and bake for 25-30 minutes, or until they’re beautifully golden and flaky.
For ideas on side dishes to complement your pastry, check out Food Network’s pairing suggestions for the perfect combinations.
Why This Chicken Pastry Recipe Is Perfect for Any Occasion
This chicken pastry recipe isn’t just about the flaky crust and creamy filling—it’s about the memories you’ll make. These pastries are wonderful to make at your next holiday dinner or when you want something cozy for a weeknight. They’ll make everybody smile. They’re very easy to whip up, and the fillings can be varied: stashes of them up in the freezer, and they’re the perfect make-ahead treat for any gathering.
FAQs
- Can I freeze these pastries?
Absolutely! Once assembled, freeze them on a tray until solid, then transfer them to a freezer-safe bag. Bake directly from frozen, adding 5-10 minutes to the cooking time.
- Can I make the dough ahead of time?
Yes, the dough can be made up to two days ahead and stored in the fridge. Let it come to room temperature for a few minutes before rolling out.
- Is store-bought dough okay?
Of course! If making dough from scratch isn’t your thing, a high-quality puff pastry or pie crust works perfectly.
- How do I keep the pastry flaky?
The key is cold butter and minimal handling. If your dough gets too warm, pop it back in the fridge for 10-15 minutes before rolling it out. These pastries will bring smiles to the table. Something cozy for a weeknight, these pastries will bring smiles.
Why You’ll Keep Coming Back to This Recipe
This recipe isn’t just about the flaky crust and creamy filling—it’s about the memories you’ll make. Whether you’re hosting a holiday dinner or want something cozy for a weeknight, thes
FAQs
1. Can I freeze these pastries?
Absolutely! Once assembled, freeze them on a tray until solid, then transfer them to a freezer-safe bag. Bake directly from frozen, adding 5-10 minutes to the cooking time.
2. Can I make the dough ahead of time?
Yes, the dough can be made up to two days ahead and stored in the fridge. Just let it come to room temperature for a few minutes before rolling out.
3. Is store-bought dough okay?
Of course! If making dough from scratch isn’t your thing, a high-quality puff pastry or pie crust works perfectly.
4. How do I keep the pastry flaky?
The key is cold butter and minimal handling. If your dough gets too warm, pop it back in the fridge for 10-15 minutes before rolling it out., these pastries will bring smiles to the table.mething cozy for a weeknight, these pastries will bring smiles to the table.
Why You’ll Keep Coming Back to This Recipe
This recipe isn’t just about the flaky crust and creamy filling—it’s about the memories you’ll make in the process. Whether you’re hosting a holiday dinner or just want something cozy for a weeknight, these pastries will bring smiles to the table.