Chicken Potato Pastry Pies

Easy homemade Mini Chicken Potato Pastry Pies Recipe. Chicken and pastry is great combination and the savory pies are so easy to make and perfect for a lazy dinner.

If you like mini savory recipes, you’d love our Uzbek Samsa recipe!

chicken and pastry-

I love to make fancy meals. Unfortunately, I don’t always have time for time-consuming and complicated meals. That’s why I love these savory mini pies. They look attractive, taste fantastic and are so easy to make.

Puff pastry sheets loaded with a combination of chicken, potatoes and cheese. The mini pies are so filling and can be easily reheated. Winner recipe for sure.

how to make mini chicken pastry pies-

• Thaw the pastry sheets. Place the butter into the freezer.
• Cut the chicken into small pieces.
• Peel and grate the potatoes. Rinse the potatoes under cold water and squeeze to remove excess water.
• Finely chop the onion. Grate the frozen butter.
• In a large bowl combine the chicken, potatoes, butter, cheese, herbs and seasonings.

• Unroll the pastry sheet. Cut into three equal strips with a pizza cutter.
• Roll out each strip to enlarge it. Cut into additional three pieces.
• Add the chicken mixture to one side of the pastry sheet.  Fold over the sheet and pinch together to seal the mixture in. Continue until all the mixture and pastry sheets are used up.
• Brush the top of the pies with egg wash.
• Baked until golden.
• Enjoy!

Though the pastry pies are best when served immediately warm. They are also good to enjoy cold you can easily be reheat! I hope you enjoyed these Chicken Potato Pastry Pies!

try these other recipes using pastry sheets:

• Mini Chicken Tarts
• Fillo Dough with Brie Cheese
• Pastry Cherry Cheesecake Pies

Print Recipe

Chicken Potato Pastry Pies

Puff pastry pies filled with a simple chicken and potato mixture loaded with cheese. The savory pies are great for dinner and can easily be reheated.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: pastry pies

Servings: 24 mini pies

Calories: 113kcal

Ingredients

• 2 pkgs puff pastry sheets, thawed
• 1 1/2 lbs chicken thighs
• 3 large potatoes
• ½ small onion, chopped
• 4 Tbsp butter
• 1 1/4 cups mozzarella cheese, shredded
• 1 tsp salt
• ½ tsp Vegeta, or your favorite seasoning
• ¼ tsp ground black pepper
• herbs, optional

egg wash-

• 1 large egg
• 1 tbsp water

Instructions

• Preheat oven to 400°F.
• Thaw pastry sheets. Place the butter in the freezer.
• Chop chicken into small pieces.
• Peel and grate potatoes. Run potatoes under cold water to remove the starch and squeeze to get all of the water out.
• Finely chop the onion. Grate the frozen butter.
• In a bowl, combine the chicken, potatoes, onion, butter, mozzarella cheese, seasoning and herbs.
• Use one pastry sheet at a time, keep the rest refrigerated. Unroll the pastry sheet. Cut into three strips where the creases are. Take one strip and roll it out a little bit. Cut the strip into three equal parts.
• Add the mixture to one side of the pastry. Fold pastry over and pinch the seams together really tight, tuck pinched edges under (so the ends don’t come undone during baking).
• Continue with the remaining sheets and chicken potato mixture. (Optional- Make slashes on top of the pies with a sharp knife.)
• Beat the egg and water for the egg wash, brush tops of pies.
• Bake in preheated oven for 15-18 minutes. Enjoy.

Nutrition Facts

Chicken Potato Pastry Pies

Amount Per Serving

Calories 113 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 37mg12%

Sodium 198mg9%

Potassium 175mg5%

Carbohydrates 3g1%

Fiber 0g0%

Sugar 0g0%

Protein 6g12%

Vitamin A 120IU2%

Vitamin C 3.2mg4%

Calcium 41mg4%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.