# What You'll 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 ready-rolled puff pastry, thawed (approximately 8 x 8 inches)
14 - 1 egg, beaten (for egg wash)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually add low-sodium chicken broth while whisking, cooking until thickened, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix finely chopped cooked chicken, capers, parsley, lemon zest, lemon juice, grated Parmesan, garlic powder, salt, black pepper, and the prepared roux. Stir until evenly combined. Allow to cool slightly.
04 - Unroll thawed puff pastry on a lightly floured surface. Cut into eight 4-inch diameter circles. Gather scraps, reroll if necessary, and cut additional circles.
05 - Place 2 tablespoons of filling onto the center of each pastry circle. Lightly brush the edges with beaten egg. Fold pastry over to form half-moons and press edges firmly to seal. Crimp edges with a fork for a decorative finish.
06 - Arrange pies on the prepared baking sheet and brush the tops with the remaining beaten egg.
07 - Bake in the preheated oven for 20 to 25 minutes, or until golden brown and puffed. Allow to cool slightly before serving.
