Chicken Pastelitos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Crispy, flaky pastries filled with savory shredded chicken and vegetables, perfect for a quick appetizer or snack. This Puerto Rican-inspired quick recipe, ready in about 50 minutes, pairs chicken breast, onion, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (cooked and shredded) chicken breast
• 1/4 cup, finely chopped onion
• 2 stalks, finely chopped celery
• 1 clove, minced garlic
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1/2 cup chicken broth
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 sheets (17 oz, thawed) puff pastry sheets
• 1, beaten with 1 tbsp water egg

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add the 1/4 cup finely chopped onion and 2 stalks finely chopped celery, and cook for 4-5 minutes until softened. Add the 1 clove minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in 2 tbsp all-purpose flour and cook for 1 minute, then gradually whisk in 1/2 cup chicken broth. Add 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 3-4 minutes until thickened, then remove from heat and stir in the 1 lb shredded chicken breast.
3. Step 3: Preheat oven to 375°F. Cut each puff pastry sheet into 4 equal squares. Place 2 tablespoons of the chicken filling in the center of each square. Fold the pastry over the filling to form a triangle, then crimp the edges with a fork to seal.
4. Step 4: Place the pastelitos on a baking sheet lined with parchment paper and brush with the egg wash. Bake for 20-25 minutes until golden brown and puffed.
5. Step 5: Let cool for 5 minutes before serving.