Chicken Potato Pastry Pies

Mini pastry pies with a chicken, potato and cheese filling. So good for dinner with a salad or a side dish for a party.

Try our simple Uzbek Samsa recipe!

I love to make fancy meals. Unfortunately, I don’t have eight arms and at times just don’t have time for a fancy dinner/lunch. It’s recipes like this that come in handy. They look attractive, taste fantastic and are very easy to make. The family is happy and mamma has spent little time in the kitchen. The combination of chicken with potatoes and cheese is so filling and can be easily reheated. Winner, winner I’d say.

How to make Mini Chicken Potato Pastry Pies-

• Preheat oven to 400°F.
• 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 them to remove all 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 at 400°F for 15-18 minutes.
• Enjoy!

These savory pastry pies are great cold you can reheat! I hope you enjoyed these Chicken Potato Pastry Pies!

Try these other great pastry recipes:

• Mini Chicken Tarts
• Tomato Zucchini Tart
• 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 flavors and cheese.

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: 113

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 (as small as you can get them).
• 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 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.