Let me introduce you to one of my favourite ways to use up chicken leftovers, my easy and simple, Boursin Chicken Puff Pastry Pies. In fact, I often cook chicken breasts just so I can keep a stash in the freezer for whenever these take my fancy. Just serve them with your favourite side salad for a lunch or lighter dinner. And instead of chicken, you could use leftover turkey breast after Christmas or Thanksgiving too.
You only need four ingredients and 20 minutes to make these cheesy chicken flaky hand pies; cooked chicken, two ready rolled puff pastry sheets, a pack of gouda cheese slices and of course, a pack of Boursin cream cheese.
If you have a toddler, weaning baby or fussy eater and are wondering how to serve these pastries to your family, see here >
Prep my Boursin Chicken Puff Pastry Pies Like a Pro
Before you make these pies, I really recommend you watch this video so when you come to read the recipe it makes complete sense.
FAQ’s For My Boursin Chicken Puff Pastry Pies
Can I use cooked chicken or turkey leg meat?
I have tried these pies with both types of meat and we much preferred it with breast meat. The flavour of breast meat just complements the Boursin and the pastry a lot better.
Does the chicken or turkey need to be shredded first?
You do need to create a light layer of chicken but you don’t need to use already shredded chicken. I always just separate the meat a little as I’m about to lie it onto the pastry. Just pull the pieces apart a bit with your fingers. You can watch how I do it in the above video.
What’s the easiest way to cook chicken especially to make these pies?
I always like to have a stash of cooked chicken in the freezer for this and other recipes like chicken wraps, salads and toasties. Hands down my favourite way to cook chicken for these purposes is to use the slow cooker. Sometimes I simply covering the chicken in stock, adding a little salt and black pepper and that’s it. Other times I’ll add a sprig of thyme if I have some, and sometimes I’ll add some paprika and dried herbs. See here for my full recipe >
How should I serve these pies?
These pies will be perfect with your go-to side salad. They really pair well with any leafy salad; dressed with a simple vinaigrette, or with an Italian or French dressing.
Can I feed more people with this recipe?
Yep, you can easily double the recipe!
Can I prepare these Boursin Chicken Puff Pastry Pies in advance?
No, you’ll need to make these right before you are ready to bake them.
How can younger children help make it?
They can help with all but cutting the pastry.
Can I Store any leftover pies?
You can store any leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). Leftovers can also be frozen, just defrost for 24 hours in the fridge. You can reheat them in the oven at 180ºc/160ºc fan/350ºf/gas 4 for 15-20 minutes, until piping hot all the way though.
More on safe food storage and reheating.
What diets is this recipe suitable for?
My Boursin Chicken Puff Pastry Pies are suitable for gluten-free diets. Boursin cheese packs state it may contain traces of nuts so these pies are not suitable for a nut-free diet. Also these pies contain diary and egg.
Adapting My Boursin Chicken Puff Pastry Pies For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this recipe for sharing with a weaning baby, toddler or a fussy eater, which will help make it easier to eat together as a family.
Keeping Fussy Eaters Happy
If you have a picky eater this an easily be served as part of a picky plate for them. Slice their pie in half or into strips to look less daunting.
Making My Boursin Chicken Puff Pastry Pies Suitable for Baby Weaning
These Boursin Chicken Puff Pastry Pies are suitable for weaning babies 6 months +. Slice their pastry in half and serve with salad vegetables prepared according to their age and stage.
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Boursin Chicken Puff Pastry Pies
Equipment
- 2 Baking trays
- Sharp knife + regular table knife
- Baking paper
- Small bowl, fork and silicone brush
Ingredients
- 1 pack Boursin cream cheese
- 2 sheets ready to roll puff pastry
- 250 g or thereabouts cooked chicken breast or turkey breast
- 6 slices gouda
- Ground Black pepper
See notes for baby & toddler
Instructions
- Take out the Boursin cheese about 1hr before you’re ready to make the pastries. Alternatively, when ready to make, remove the Boursin from it’s packaging and microwave briefly so it’s spreadable. Take your pasty sheets out of the fridge 10 minutes before ready to make. Preheat the oven to 200ºc/180ºc fan/400ºf/gas 6.
- Using a sharp knife, slice both pastry sheets into 6 squares. Lie 6 of the pastry squares onto baking paper with a gap all the way round each one.
- Divide the Boursin between each pastry squares, using a knife to spread it on, leaving about a centimetre border around it.
- Add a light layer of cooked chicken or turkey, don’t pack it in and over fill. Unless the meat is already shredded, you can pull the breast pieces apart a little with your fingers as you add it to the pastries (see video above).
- Top the chicken with a slice of gouda. Then top with a square of pastry from the second pastry sheet.
- Fork all way round the pastry edges to seal them shut and then transfer to a baking sheet. Egg wash the top of each pastry and make a small V or X slit in the centre of each one.
- Finally, grind a generous amount of black pepper over each one. Bake in the middle and bottom of the oven for 20 minutes, or until the pastry golden brown and the bottom is crispy and cooked through.
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