Boursin® Cheese Chicken Puff Pastry Pies


• 2 puff pastry sheets, thawed

• 1 lb chicken breasts, cubed

• 5.2 oz Boursin® Garlic & Fine Herbs Cheese

• 2 cloves garlic, minced

• 1 Tbsp fresh parsley

• 1 Tbsp fresh thyme

• 1 tsp salt

• ½ tsp ground black pepper

Egg Wash

• 1 large egg

• 1 Tbsp water



1. Preheat oven to 350º F and thaw pastry sheets

2. Chop chicken into small pieces and place in mixing bowl.

3. Combine chicken with Boursin Cheese, garlic, parsley, thyme, salt and pepper.

4. Lightly roll out one sheet of puff pastry and cut into six equal rectangles. 

5. Add chicken and cheese mixture to center of three puff pastry rectangles and top with remaining three pieces of puff pastry to create three pies.

6. Cut off any excess pastry and reserve for later.

7. Crimp each pie to seal using the tongues of a fork and cut five diagonal slits down each pie to vent. 

8. Repeat steps 4-7 with remaining puff pastry sheet.

9. Create an egg wash and brush on tops of pies.

10. Bake pies on parchment paper covered sheet for 25-30 minutes or until golden brown and done.