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These BBQ chicken pastry puffs are easy, delicious, and perfect for game day! It’s a huge hit every single time, and they only require 4 ingredients!
Feel free to serve them with ranch dip, bbq sauce, or remoulade sauce for extra flavor.
My friends and family love appetizers and these never disappoint! They’re filling, cook in under 20 minutes, and are insanely good. For more of my favorite game day appetizers check out these ham and cheese sliders and honey bbq boneless wings.
INGREDIENT NOTES & SUBSTITUTIONS
See the recipe card below for ingredient quantities and complete instructions.
- Puff Pastry – You can find puff pastry at your local supermarket in the frozen desserts section.
- Chicken – Rotisserie or homemade cooked chicken will work. Just make sure it’s shredded.
- BBQ Sauce – Any type of bbq sauce will work for this recipe. I recommend using your favorite!
- Cheese – Cheddar cheese or any type of shredded cheese will work.
TOP TIPS
- Make sure to pinch the opposite corners of each square tightly so they don’t fall apart in the oven.
- Thaw the puff pastry for 15-20 minutes before baking. The puff pastry squares shouldn’t be too hard or too soft, they should be firm.
- Not a fan of bbq sauce? Use buffalo sauce instead!
- Use an electric mixer or two forks to shred the chicken.
STORAGE
Place any leftovers in an air-tight container and refrigerate for up to 2 days. Simply reheat in the oven or air fryer until heated through.
Tried these bbq chicken pastry puffs? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
BBQ Chicken Pastry Puffs
Ingredients
- 2 puff pastry sheets , cut into squares 18 squares
- 2 cups cooked chicken , shredded
- ¾ cups bbq sauce , or to taste
- 1 cup cheddar cheese , shredded
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 400 degrees f. and line two baking sheets with parchment paper.
- Thaw puff pastry according to package instructions.
- Beat one egg and 1 tablespoon of water until well combined.
- Place the shredded chicken into a bowl along with the bbq sauce and mix until well combined. Season with salt and pepper if needed.
- Add about 1 tbsp of the chicken mixture and 1 tbsp of cheese to the center of each puff pastry square and then fold two opposite corners and pinch them tightly.
- Brush each puff pastry square with egg wash and then bake for 15 minutes or until golden brown.
Notes
- Make sure to pinch the opposite corners of each square tightly so they don’t fall apart in the oven.
- Thaw the puff pastry for 15-20 minutes before baking. The puff pastry squares shouldn’t be too hard or too soft, they should be firm.
- Not a fan of bbq sauce? Use buffalo sauce instead!
- Use an electric mixer or two forks to shred the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
