Chicken Puffs

Ingredients

• 1 pack puff pastry sheets (defrosted in the fridge)
• 2 chicken breasts (about 10–12 oz), boiled and shredded
• 3 tablespoon butter
• 3 tablespoon all-purpose flour
• 1½ cups milk
• Salt, pepper, garlic powder & chili powder (to taste)
• 1 large egg (lightly beaten, for egg wash)

Instructions

1. In a pot of simmering water, cook the chicken breasts until no longer pink (about 8–10 minutes).
2. Drain and let them cool slightly, then shred using two forks.
3. In a pan, melt butter over medium heat.
4. Sprinkle flour into the butter and whisk for about 1 minute to remove the raw taste.
5. Slowly pour in milk, whisking continuously until smooth.
6. Add salt, pepper, garlic powder, and chili powder.
7. Stir in the shredded chicken and mix well. Allow the filling to thicken, then set aside to cool. (You can refrigerate this filling for up to 2 days.)
8. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
9. Roll out the puff pastry sheets and cut them into squares or rectangles.
10. Place 1–2 teaspoons of chicken filling in the center of each piece.
11. Fold over the pastry and seal the edges by pressing with a fork.
12. Brush the tops with beaten egg for a golden finish.
13. Arrange puffs on the prepared tray.
14. Bake for 30–35 minutes, until puffed up and golden brown.
    
    

Crispy, golden, and filled with creamy chicken—these chicken puffs are the perfect snack for tea time, parties, or even a quick bite on a busy day. Easy to make and freezer-friendly, they’ll quickly become a family favorite!