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Bakery Style Chicken Puffs

A white sauce creamy chicken filling with mustard, black pepper and cheddar cheese with a flaky golden puff pastry on the outside. Such a simple snack or meal but so delicious.
Prep Time 5 mins
Cook Time 45 mins
Chill Time 10 mins
Course Snack, tea time, Finger food, Brunch, Party, Starter, High Tea, Lunch, Breakfast, Appetizer, Main Course, Side Dish
Cuisine French, American
Servings 12 Puffs


  • Sauce pot
  • Whisk
  • Fork
  • Brush
  • Knife
  • Baking tray
  • Baking paper


  • 3 tbsp Flour
  • 5 tsp Butter
  • 1 1/4 cup Milk
  • 1/4 tsp Nutmeg powder
  • 2 Bay leaves
  • 1/4 tsp Pepper powder
  • 1/4 cup Cheddar
  • 3 tbsp Mustard
  • 3 cups Cooked chicken chopped
  • Salt to taste
  • 12 Puff pastry squares
  • 1 Egg egg wash
  • 1 tsp Sesame seeds
  • 1 tsp Onion seeds


  • Preheat the oven to 180℃ and line a baking tray with baking paper. Prep your cooked chicken by chopping it up fine, set aside.
  • In a sauce pot on medium heat add the butter and let it melt. Then add the flour and let that cook until bubbling and a toasted biscuit aroma hits the air - we do not want any color on this hence keep an eye on the heat and reduce it if needed. Add the milk a little at a time whisking. To ensure there are no lumps. Season with nutmeg, bayleaf, a little salt and pepper.
  • Once this is bubbling and has gotten thick take it off the heat and add the cheese. Stir it around and let the cheese melt. Add the chopped chicken into the sauce, add the mustard, season as required and stir. Let it cool down for a few minutes.
  • Ensure you have 6x6 inch* (check notes) squares of puff pastry. This recipe yields 12 large puffs but if you make them smaller if you like. Fill the pastry on one end and seal the edges together using a fork.
  • Transfer to the baking tray and repeat the process. I wouldn’t fit more than 3 on a tray (depending on how large your tray and oven is - I used a counter top oven hence I would rather bake them in batches) as they will rise and puff up as they bake. Lightly brush each pastry with a beaten egg, sprinkle with sesame seeds and onion seeds.
  • Bake for 28 to 30 mins until puffed and golden brown. Serve them hot.


  • The white sauce is also known as béchamel sauce, we make it super thick only to ensure there is no spillage while baking.
  • When working with puff pastry make sure to always keep the dough chilled this will help make the puff flaky as it bakes.
  • *The measurement of the puff is a mere indication for you to keep in mind while rolling out your dough/cutting it out.