Mini Kotopitakia (Greek Chicken Puff Pastry Pies)

These mini kotopitakia are a puff pastry version of classic Greek chicken pie. Flaky, golden pastry is filled with a creamy chicken and cheese filling flavored with herbs and just a touch of heat. They’re easy to make, freezer-friendly, and perfect for hosting, snacking, or stocking your freezer for busy days. I love making these in rectangles instead of circles because it avoids puff pastry waste and makes assembly much easier.

📝 Ingredients

• 1 1/2 pounds chicken thighs
• Salt and freshly ground black pepper
• A drizzle of olive oil
• 2 tablespoons olive oil or butter
• 1 small onion, finely diced
• 2 scallions, finely sliced
• 8 ounces cream cheese, softened
• 4 ounces feta cheese, crumbled
• 1 to 2 teaspoons dried thyme
• 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
• Salt and freshly ground black pepper, to taste
• 2 sheets puff pastry, thawed (each 15 x 10 inches)
• 2 egg yolks plus 3-4 tablespoons milk, beaten, for egg wash

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F.
2. 2Place the chicken thighs on a baking sheet, drizzle lightly with olive oil, and season generously with salt and pepper. Bake for about 25 minutes, or until fully cooked and tender. Remove from the oven and shred the chicken with two forks while still warm. Set aside.
3. 3In a skillet, heat the olive oil or butter over medium heat. Add the diced onion and cook until soft and lightly golden, about 5 minutes. Add the scallions and cook for another minute, just until fragrant. Remove from heat.
4. 4While the onion mixture is still warm, transfer it to a large bowl. Add the shredded chicken, cream cheese, feta, dried thyme, crushed red pepper flakes, and a little black pepper. Mix well until everything is evenly combined and creamy. Taste and adjust seasoning if needed. The warmth of the chicken will help the cream cheese melt and bind the filling.
5. 5Unroll each puff pastry sheet and cut into 12 equal rectangles. To do this, cut each sheet lengthwise into 3 strips, then cut each strip crosswise into 4 pieces. This gives you 24 rectangles total with no waste.
6. 6Place about 2 tablespoons of filling on one half of each rectangle, leaving a small border around the edges. Brush the edges lightly with egg wash, fold over to form a smaller rectangle, and press to seal. Crimp the edges with a fork.
7. 7Transfer the kotopitakia to parchment-lined baking sheets. Brush the tops with egg wash. Chill in the refrigerator or freezer for 15-20 minutes.
8. 8Bake for 20 to 25 minutes, or until puffed and deeply golden. Allow them to cool slightly before serving.