These chicken stuffed flaky rolls are a golden, buttery dream packed with juicy chicken, tender potatoes, and crisp vegetables all wrapped in layers of homemade dough that puff beautifully in the oven.
Whether you’re short on time or just craving something savory and impressive, this 10-minute recipe is my go to for flaky perfection without fuss. It’s a recipe that delivers big flavor with minimal effort.
Why You’ll Love These
- Perfectly crispy on the outside with juicy chicken and veggie filling inside.
- Quick and budget friendly with everyday ingredients.
- No pie molds or complicated folding – just rustic, flaky deliciousness.
“I stopped making pies after I discovered these buttery flaky rolls. They taste better, take less time, and freeze beautifully for busy weeks!”
Ingredients for Chicken Stuffed Flaky Rolls
For the Dough:
- 550g all purpose flour
- 170g unsalted butter
- 1 egg
- 1 tsp salt
- 1 tsp baking powder
For the Filling:
- 1 chicken breast, diced
- 1 small onion, finely chopped
- 1 small potato, diced
- 1 small tomato, chopped
- Chopped green onions
- Salt and spices to taste
Step by Step to Make Chicken Stuffed Flaky Rolls
1: Make the Dough
- In a large bowl, combine 550g of flour with 1 tsp salt and 1 tsp baking powder.
- Add 170g softened butter and use your fingers to rub it into the flour until it looks like crumbs.
- Crack in 1 egg and mix in just enough cold water (around 1/3 cup) to form a soft, smooth dough.
- Cover and let it rest for 10 minutes while you prep the filling.
2: Prepare the Filling
- Finely dice 1 chicken breast, 1 onion, 1 potato, and 1 tomato into small cubes.
- Chop a handful of green onions for extra aroma and color.
- Season with salt and your favorite spices (like paprika, black pepper, or garlic powder).
- Toss everything together in a mixing bowl to combine well.
3: Roll and Fill
- Divide the dough into small equal sized balls (about 10-12).
- Roll out each dough ball into a thin circle on a floured surface.
- Spoon a generous amount of filling into the center, then fold and seal into a round bun shape.
4: Bake to Golden Perfection
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Place the buns seam side down on the tray. Brush the tops with a beaten egg for extra shine.
- Bake for 25-30 minutes until the rolls are puffed, golden, and crispy outside.
5: Serve and Enjoy
- Serve warm straight from the oven for the best flavor and texture.
- Pair with a side of yogurt dip, garlic sauce, or just enjoy them on their own!
Tips for Flaky, Flavor Packed Success
- Don’t overwork the dough – Gentle mixing is key to keeping the rolls tender and layered. Overkneading develops gluten, which makes them dense.
- Use cold butter – If the weather is warm, chill your butter before mixing it into the flour. This ensures those signature flaky layers.
- Dice the filling finely – Small, even pieces of chicken and vegetables cook evenly inside the dough without making the rolls soggy.
- Seal well – Pinch the edges tightly when shaping the rolls to prevent any filling from leaking during baking.
- Rest the dough – Letting the dough sit for 10-15 minutes allows the gluten to relax, making it easier to roll out without springing back.
Freezer and Storage Instructions
- Freeze before baking – After shaping the filled rolls, place them on a tray in the freezer until solid, then transfer to a bag or container. Bake from frozen at 400°F (200°C), adding 5 extra minutes.
- Freeze after baking – Let fully baked rolls cool, then wrap tightly and freeze. Reheat in the oven at 350°F (175°C) for 10-12 minutes until hot and crisp.
- Refrigerate leftovers – Store baked rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
Common Mistakes to Avoid
- Too much filling – Overstuffing makes sealing harder and can lead to leaks.
- Skipping the egg wash – That golden, bakery style sheen comes from brushing the tops before baking.
- Undercooking – Always check the bottoms for a deep golden crust to ensure the dough is cooked through.
Perfect Pairings
These flaky stuffed rolls pair beautifully with:
- Creamy garlic dipping sauce – for an indulgent touch
- Fresh cabbage salad – for a light and crisp contrast
- Spicy roasted pepper sauce – for a bold kick
“I make a double batch every weekend half for the freezer, half for the table. These never last more than a day!”
Frequently Asked Questions
Can I make these rolls vegetarian?
Absolutely! Replace the chicken with sautéed mushrooms, grated zucchini, or a mixture of finely chopped spinach and cheese for a hearty vegetarian alternative.
Can I use store bought puff pastry?
Yes! If you’re short on time, store bought puff pastry works wonderfully. Just roll, fill, and bake no need to prepare dough from scratch.
What’s the best way to reheat them?
Reheat in a preheated oven at 350°F (175°C) for 10 minutes or in an air fryer for 5-7 minutes. Avoid microwaving, as it makes the pastry soft and soggy.
Can I add cheese to the filling?
Yes! Add grated mozzarella or cheddar to the filling mix for a gooey, melty surprise inside each roll.
How do I know when they’re fully cooked?
The tops should be deeply golden, and the bottoms should feel crisp when tapped. The internal temperature of the filling should reach 165°F (74°C).
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