Flaky puff pastry filled with creamy, cheesy chicken and baked until golden brown. Perfect for parties, brunch, or family dinners.

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, finely diced

1 medium leek, cleaned well and thinly sliced (or 2 celery stalks, finely chopped)

3 tablespoons butter

2 1/2 tablespoons all-purpose flour

1/2 teaspoon paprika

1/2 teaspoon sea salt (plus more to taste)

1/2 cup sour cream

1/4 cup milk or chicken stock

8 ounces Monterey Jack cheese, shredded

Freshly ground black pepper, to taste

3 tablespoons finely chopped chives

3 pounds puff pastry (about 6 sheets), thawed if frozen

2 small eggs

1 tablespoon water

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1. Prepare the filling ingredients by cutting the chicken into small cubes and chopping the vegetables.

2. Optional: Brown the chicken briefly in a skillet with a little oil and salt, then set aside.

3. Melt butter in a saucepan over medium heat. Add onion and leek and sauté until softened.

4. Stir in flour, paprika, and salt. Cook 2–4 minutes.

5. Add chicken, sour cream, and milk or stock. Cook gently 15–20 minutes until thick and chicken is cooked through.

6. Stir in cheese and chives. Simmer 5 minutes until melted and smooth. Cool completely.

7. Preheat oven to 375°F and line baking sheets with parchment paper.

8. Roll puff pastry to 3/16-inch thickness and cut about 40 circles.

9. Place filling on half the circles, brush edges with water, top with remaining circles, and crimp edges.

10. Brush with egg wash, cut two small slits on top, and bake 20–25 minutes until golden brown.

11. Cool slightly on a wire rack and serve warm.

Allow filling to cool completely before assembling to prevent soggy pastry.

Pastry can be refrigerated if it shrinks while rolling.

Unbaked pies can be frozen and baked directly from frozen with a few extra minutes added.