Chicken Potato Pastry Pies

Puff pastry pies filled with a simple chicken and potato mixture loaded with cheese. The savory pies are great for dinner and can easily be reheated.

📝 Ingredients

• 34.6 oz puff pastry sheets, thawed (2 packages)
• 1 1/2 lbs chicken thighs
• 3 large potatoes
• 1/2 small onion, chopped
• 4 Tbsp butter
• 1 1/4 cups mozzarella cheese, shredded
• 1 tsp salt
• 1/2 tsp Vegeta, or your favorite seasoning
• 1/4 tsp ground black pepper
• herbs, optional
• 1 large egg
• 1 Tbsp water

👨‍🍳 Instructions

1. 1Preheat oven to 400°F.
2. 2Thaw pastry sheets. Place the butter in the freezer.
3. 3Chop chicken into small pieces.
4. 4Peel and grate potatoes. Run potatoes under cold water to remove the starch and squeeze to get all of the water out.
5. 5Finely chop the onion. Grate the frozen butter.
6. 6In a bowl, combine the chicken, potatoes, onion, butter, mozzarella cheese, seasoning and herbs.
7. 7Use one pastry sheet at a time, keep the rest refrigerated. Unroll the pastry sheet. Cut into three strips where the creases are. Take one strip and roll it out a little bit. Cut the strip into three equal parts.
8. 8Add the mixture to one side of the pastry. Fold pastry over and pinch the seams together really tight, tuck pinched edges under (so the ends don’t come undone during baking).
9. 9Continue with the remaining sheets and chicken potato mixture. (Optional- Make slashes on top of the pies with a sharp knife.)
10. 10Beat the egg and water for the egg wash, brush tops of pies.
11. 11Bake in preheated oven for 15-18 minutes. Enjoy.