Bakery-Style Chicken Slice
A bakery style chicken slice is a rectangular puff pastry pasty with a thick chicken and gravy filling, the kind sold warm in high street bakeries. The filling is deliberately over thickened and chilled before it is sealed in, which is the trick that stops it leaking through the pastry.
By the chickenpie.net test kitchen · Published 22 September 2026
- Prep
- 30 min
- Cook
- 30 min
- Yield
- 6 slices
Ingredients
- 300g cooked chicken, finely chopped
- 1 small onion, finely chopped
- 30g butter
- 40g plain flour
- 250ml chicken stock
- 100ml whole milk
- 1 tsp Dijon mustard
- 0.25 tsp white pepper
- 2 sheets ready rolled puff pastry, 320g each
- 1 egg, beaten, for glazing
Method
Melt the butter in a saucepan, cook the onion for 5 minutes, stir in the flour and cook for 1 minute, then gradually add the stock and milk to make a very thick sauce.
Stir in the chicken, mustard, white pepper, and salt to taste, then spread the filling on a plate and chill for 15 minutes until cold and set.
Cut each pastry sheet into six rectangles, giving twelve in total.
Spoon a sixth of the cold filling onto each of six rectangles, leaving a 2cm border, brush the borders with egg, top with the remaining rectangles, and press the edges firmly with a fork.
Place on a lined baking tray, brush the tops with beaten egg, and cut three small slashes in each slice.
Bake at 200C (400F) for 25 to 30 minutes until deeply golden and flaky, then cool for 5 minutes, the filling inside is very hot.
Worth knowing
- The filling must be fridge cold before sealing, warm filling melts the pastry layers and leaks.
- Crimp the edges twice, once by hand and once with a fork, bakery slices fail at the seams.
Common questions
Can I freeze these before baking?
Yes. Freeze the sealed, unglazed slices flat on a tray, then bag them. Bake from frozen at 200C (400F) for 35 to 40 minutes, glazing first. Do not thaw before baking or the pastry turns soggy.
Why did my slices burst open in the oven?
Either the edges were not sealed firmly, the slashes on top were missing, or the filling was too wet. Cold, thick filling, a proper fork crimp, and steam slashes prevent all three failures.
How do I reheat a chicken slice?
Reheat in the oven at 180C (350F) for 12 to 15 minutes until piping hot in the centre. Avoid the microwave, it makes the puff pastry chewy rather than crisp.