# What You Need:
→ Filling
01 - 1 cup cooked chicken breast, finely chopped
02 - 2 tablespoons capers, rinsed and chopped
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon lemon zest
05 - 2 tablespoons fresh lemon juice
06 - 1/4 cup grated Parmesan cheese
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1/3 cup low-sodium chicken broth
→ Dough
13 - 1 sheet (225 g) ready-rolled puff pastry, thawed
14 - 1 egg, beaten (for egg wash)
# Step-by-Step Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking until thickened, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan cheese, garlic powder, salt, pepper, and the prepared roux until well combined. Let cool slightly.
04 - Unroll puff pastry on a lightly floured surface. Cut into eight 4-inch diameter circles. Reroll scraps to cut additional circles if necessary.
05 - Place 2 tablespoons of filling in the center of each dough circle. Brush edges lightly with beaten egg. Fold over to form a half-moon and press edges to seal. Crimp edges with a fork.
06 - Arrange pies on the prepared baking sheet and brush tops with remaining beaten egg.
07 - Bake for 20 to 25 minutes until golden brown and puffed. Allow to cool slightly before serving.
