Creamy Chicken and Leek Pastries

Creamy Chicken and Leek Pastries


Servings 6
Time Needed Prep
Ingredients 14
Difficulty Easy

Rating (click to rate)

4.5 based on 2 ratings.


  • 600 g Chicken Thigh Or Breast, Diced
  • 2 tbsp Flour
  • 1 tbsp Salt And Pepper
  • 1 tbsp Dried Thyme
  • 1/2 cup Chicken Stock
  • 1/2 cup Cream
  • 1/4 cup Cream Cheese
  • 1 tbsp Fresh Thyme Or Parsley, Roughly Chopped
  • 2 Cloves Garlic, Crushed
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 3 Sheets Puff Pastry, Defrosted
  • 1 Egg, Lightly Beaten
  • 1 tsp Sesame Seeds, Optional

Nutrition Information

Qty per
189g serve
Qty per
Energy 272.17kcalcal 144.22149606995kcalcal
Protein 10.9825gg 5.8195707851276gg
Fat (total) 17.36gg 9.1989755365186gg
 - saturated 4.5925gg 2.4335423474344gg
Carbohydrate 21.90375gg 11.606685507374gg
 - sugars 3.99gg 2.1142806676676gg
Dietary Fibre 4.1833333333333gg 2.2167270158085gg
Sodium 125.15166666667mgmg 66.317230415968mgmg

Nutritional information does not include the following ingredients: Chicken Thigh or Breast, diced

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you haven’t caught up by now, we love everything wrapped in puff pastry and this Creamy Chicken and Leek Pastries is just another delicious one of those recipes.

Creamy Chicken and Leek Pastries | Stay At Home Mum

Crusty on the sides but each bite is a tender and creamy blend of chicken and leek. Sooo soo good. I’m pretty sure you got hungry reading this but it’s wayyy better and yummier than I can ever have the words for.

Creamy Chicken and Leek Pastries | Stay At Home Mum

What’s surprisingly awesome about this is that it’s so good whether it’s warm or frozen! I know some who don’t like it frozen but personally, I enjoy it too especially when I’m already HANGRY.

This Creamy Chicken and Leek Pastries is lovely and easy to make!

Creamy Chicken and Leek Pastries | Stay At Home Mum


  1. Preheat oven to 190°C.

  2. Combine flour, salt, pepper and dried thyme in a bag and add chicken. Toss to coat.

  3. Heat a non-stick frypan over low heat, add a drizzle of oil, butter, leek and a good pinch of salt and sauté for a few minutes.

  4. Add garlic and saute until fragrant.

  5. Add chicken pieces and fry for a few minutes, you may need to add another dash of olive oil or butter - you want to cook the rawness out of the flour.

  6. In a bowl, combine cream cheese and cream and combine well. Season with salt and pepper

  7. Add cheese mix, stock and fresh herbs to the pan and stir through.

  8. Turn the heat up to thicken the sauce, place in a bowl, and set aside to cool a little before placing in the fridge to chill.

  9. Cut each pastry square through the middle, divide the mix between pastry rectangles placing the mix on one end only, leaving a 1.5 cm around the edges.

  10. Fold the other side of the pastry over the top and crimp the edges with a fork.

  11. Fold the edges one more time and crimp again to ensure they don't leak.

  12. Brush lightly with beaten egg and sprinkle over sesame seeds.

  13. Place on an oven tray and bake for 20 to 25 mins or until golden brown and crispy.

Avatar photo
About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

Ask a Question

Close sidebar