12 Delicious Tiny Chicken Turnovers Recipes

Zesty, bite-sized, and bursting with flavor, our 12 Delicious Tiny Chicken Turnovers Recipes are here to revolutionize your mealtime! Perfect for busy weeknights or cozy weekend gatherings, these little pockets of joy combine the comfort of homemade pastry with the savory delight of chicken fillings. Whether you’re craving something cheesy, spicy, or herby, we’ve got a turnover to tickle your taste buds. Dive in and discover your next favorite dish!

Cheesy Spinach Tiny Chicken Turnovers

Now, let me tell you about these little pockets of joy that have become a staple in my kitchen. Cheesy Spinach Tiny Chicken Turnovers are the perfect blend of comfort and convenience, a recipe I stumbled upon during one of those lazy Sunday afternoons when I wanted something delicious without too much fuss.

Ingredients

• 1 cup shredded cooked chicken, tender and juicy
• 1 cup fresh spinach, finely chopped and vibrant green
• 1/2 cup ricotta cheese, creamy and smooth
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp rich extra virgin olive oil
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp finely ground black pepper
• 1 package (17.3 oz) frozen puff pastry sheets, thawed to room temperature
• 1 large farm-fresh egg, beaten for egg wash

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded chicken, spinach, ricotta, Parmesan, olive oil, garlic powder, and black pepper until well blended.
3. Unfold the puff pastry sheets on a lightly floured surface and cut each into 4 equal squares.
4. Spoon about 2 tablespoons of the chicken mixture onto the center of each pastry square.
5. Fold the pastry over the filling to form a triangle, pressing the edges firmly with a fork to seal.
6. Brush the tops of the turnovers with the beaten egg for a golden finish.
7. Bake for 15-20 minutes, or until the turnovers are puffed and golden brown.
8. Let them cool for a few minutes before serving to allow the filling to set.

Just out of the oven, these turnovers are a delightful contrast of crispy pastry and creamy, flavorful filling. Serve them with a side of marinara sauce for dipping, or pack them for a picnic—they’re just as good at room temperature.

Garlic Parmesan Tiny Chicken Turnovers

Sometimes, the smallest bites pack the most flavor, and that’s exactly what I discovered when I first made these Garlic Parmesan Tiny Chicken Turnovers. Perfect for parties or a cozy night in, they’re a testament to how simple ingredients can create something truly special.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, to bind the dough
• 1 cup cooked chicken, finely shredded and moist
• 2 cloves garlic, minced to release its aromatic oils
• 1/4 cup Parmesan cheese, freshly grated for sharpness
• 1 tbsp fresh parsley, chopped for a burst of color
• 1/2 tsp salt, to enhance all flavors
• 1/4 tsp black pepper, freshly ground for a slight heat
• 1 egg, beaten for a golden glaze

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter to cut out small circles.
5. In another bowl, mix the shredded chicken, minced garlic, grated Parmesan, chopped parsley, salt, and black pepper until well combined.
6. Place a small spoonful of the chicken mixture onto each dough circle. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Tip: A fork can be used to crimp the edges for a decorative finish.
7. Arrange the turnovers on a baking sheet lined with parchment paper. Brush each with beaten egg for a shiny, golden finish.
8. Bake in the preheated oven for 15-20 minutes, or until the turnovers are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Kicking off with a crisp exterior that gives way to a tender, flavorful filling, these turnovers are a delight. Serve them warm with a side of marinara for dipping, or let them shine as the star of your appetizer spread.

BBQ Ranch Tiny Chicken Turnovers

Fancy a bite-sized treat that packs a punch of flavor? I stumbled upon the idea for these BBQ Ranch Tiny Chicken Turnovers during a lazy Sunday football game, craving something savory yet easy to pop in my mouth without missing a play. They’re the perfect blend of smoky, tangy, and creamy, wrapped in a flaky, golden crust that’s simply irresistible.

Ingredients

• 1 cup shredded cooked chicken (juicy and tender)
• 1/2 cup BBQ sauce (smoky and sweet)
• 1/4 cup ranch dressing (creamy with a hint of dill)
• 1 package (14 oz) refrigerated pie crust (flaky and buttery)
• 1 egg (farm-fresh, for egg wash)
• 1 tbsp water (to mix with egg for wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the shredded chicken, BBQ sauce, and ranch dressing until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
3. Roll out the pie crust on a lightly floured surface and cut into 3-inch circles using a cookie cutter or glass.
4. Place a small spoonful of the chicken mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal. Tip: Don’t overfill to prevent leaks during baking.
5. Whisk together the egg and water to make an egg wash. Brush each turnover lightly with the egg wash for a golden finish.
6. Bake for 15-20 minutes, or until the turnovers are golden brown and crispy. Tip: Rotate the baking sheet halfway through for even browning.

Just out of the oven, these turnovers are a delightful contrast of crispy crust and moist, flavorful filling. Serve them with a side of extra ranch for dipping, or pack them for a picnic—they’re just as delicious at room temperature.

Buffalo Style Tiny Chicken Turnovers

Deliciously spicy and irresistibly crispy, these Buffalo Style Tiny Chicken Turnovers are my go-to when I need a crowd-pleaser that’s as fun to make as it is to eat. Inspired by my love for game-day snacks and bite-sized treats, this recipe is a twist on the classic buffalo chicken flavors, packed into a flaky, golden turnover.

Ingredients

• 2 cups shredded, cooked chicken breast (juicy and tender)
• 1/2 cup Frank’s RedHot Buffalo Sauce (tangy and fiery)
• 1/4 cup crumbled blue cheese (sharp and creamy)
• 1/4 cup finely diced celery (crisp and fresh)
• 1 package (17.3 oz) frozen puff pastry sheets (buttery and flaky), thawed
• 1 large egg (farm-fresh), beaten with 1 tbsp water (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a mixing bowl, combine the shredded chicken, buffalo sauce, blue cheese, and celery until evenly coated. This mixture should be moist but not soggy.
3. On a lightly floured surface, unfold one puff pastry sheet and roll it out slightly to smooth any creases. Cut into 9 equal squares.
4. Place a heaping tablespoon of the chicken mixture in the center of each square. Fold the pastry over the filling to form a triangle, pressing the edges firmly to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed tightly.
5. Arrange the turnovers on the prepared baking sheet, leaving space between each. Brush the tops with the egg wash for a golden finish.
6. Bake for 15-18 minutes, or until the turnovers are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
7. Let cool for 5 minutes before serving. Tip: Serve with a side of ranch or blue cheese dressing for dipping to balance the heat.

Vibrant with flavor and boasting a satisfying crunch, these turnovers are perfect for dipping or enjoying on their own. For an extra kick, drizzle with additional buffalo sauce before serving, or pair with a crisp, cold celery stick to cool the palate.

Jalapeno Popper Tiny Chicken Turnovers

Craving something spicy and savory to kickstart your weekend? I stumbled upon this Jalapeno Popper Tiny Chicken Turnovers recipe during one of my late-night fridge raids, and it’s been a game-changer for my snack game ever since. Perfect for those who love a little heat with their meat, these turnovers are a delightful twist on the classic jalapeno popper.

Ingredients

• 1 cup shredded cooked chicken (juicy and tender)
• 4 oz cream cheese (softened to room temperature)
• 1/2 cup shredded sharp cheddar cheese (for a bold flavor)
• 2 jalapenos (finely diced, seeds removed for less heat)
• 1 tbsp garlic powder (aromatic and pungent)
• 1 package puff pastry sheets (thawed but still cool to the touch)
• 1 egg (farm-fresh, beaten for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapenos, and garlic powder until well blended. Tip: For an extra kick, leave some jalapeno seeds in the mix.
3. Roll out the puff pastry on a lightly floured surface and cut into 3-inch squares. Tip: Keep the pastry cool for easier handling.
4. Place a tablespoon of the chicken mixture in the center of each square.
5. Fold the pastry over the filling to form a triangle, pressing the edges firmly to seal. Tip: Use a fork to crimp the edges for a decorative touch.
6. Brush the tops of the turnovers with the beaten egg for a golden finish.
7. Bake for 15-20 minutes, or until the turnovers are puffed and golden brown.

Out of the oven, these turnovers boast a flaky, buttery crust with a creamy, spicy filling that’s irresistibly delicious. Serve them with a side of cool ranch or avocado dip to balance the heat, and watch them disappear in no time.

Thai Peanut Tiny Chicken Turnovers

Never have I been more excited to share a recipe than these Thai Peanut Tiny Chicken Turnovers. It all started when I stumbled upon a jar of creamy peanut butter in my pantry, and the idea of combining it with the savory goodness of chicken just clicked. These turnovers are a perfect blend of sweet, spicy, and savory, wrapped in a flaky crust that’s to die for.

Ingredients

• 1 cup creamy peanut butter, rich and smooth
• 2 cups cooked chicken, shredded and tender
• 1/4 cup soy sauce, dark and flavorful
• 2 tbsp honey, golden and sweet
• 1 tbsp red curry paste, spicy and aromatic
• 1 package puff pastry sheets, thawed and buttery
• 1 egg, farm-fresh and beaten
• 1 tbsp sesame seeds, toasted and nutty

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the creamy peanut butter, shredded chicken, soy sauce, honey, and red curry paste until well combined. Tip: For an extra kick, add a pinch of cayenne pepper.
3. Roll out the puff pastry sheets on a lightly floured surface and cut into 4-inch squares. Tip: Keep the pastry cold for easier handling.
4. Place a tablespoon of the chicken mixture in the center of each square, fold over to form a triangle, and seal the edges with a fork.
5. Brush each turnover with the beaten egg and sprinkle with sesame seeds. Tip: The egg wash gives a beautiful golden finish.
6. Bake for 20-25 minutes, or until the turnovers are puffed and golden brown.

Kindly let these turnovers cool for a few minutes before serving; the filling is piping hot! The flaky crust contrasts beautifully with the creamy, spicy filling, making each bite a delightful experience. Serve them with a side of sweet chili sauce for an extra layer of flavor.

Mediterranean Herb Tiny Chicken Turnovers

Over the weekend, I found myself craving something savory yet light, and these Mediterranean Herb Tiny Chicken Turnovers were the perfect answer. They’re a delightful mix of flaky pastry and herby chicken filling that reminds me of sunny afternoons in Greece.

Ingredients

• 1 cup cooked, shredded chicken breast (juicy and tender)
• 1/2 cup crumbled feta cheese (creamy and tangy)
• 1/4 cup chopped sun-dried tomatoes (intensely sweet and chewy)
• 2 tbsp fresh basil, finely chopped (fragrant and bright)
• 1 tbsp fresh oregano, finely chopped (earthy and robust)
• 1/2 tsp garlic powder (pungent and warm)
• 1/4 tsp sea salt (crisp and clean)
• 1 package (17.3 oz) frozen puff pastry sheets, thawed (buttery and flaky)
• 1 large egg, beaten (farm-fresh and golden)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded chicken, feta cheese, sun-dried tomatoes, basil, oregano, garlic powder, and sea salt. Mix gently to avoid breaking the chicken pieces.
3. Unfold one puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any creases. Cut into 4 equal squares.
4. Place a generous tablespoon of the chicken mixture in the center of each square. Tip: Don’t overfill to prevent leaks during baking.
5. Brush the edges of each square with the beaten egg, then fold over to form a triangle. Press the edges firmly with a fork to seal.
6. Transfer the turnovers to the prepared baking sheet and brush the tops with the remaining beaten egg for a golden finish.
7. Bake for 15-20 minutes, or until the turnovers are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
8. Let cool on the baking sheet for 5 minutes before serving. Tip: They’re best enjoyed warm, straight from the oven.

Flaky, buttery pastry gives way to a moist, herby chicken filling with bursts of sweetness from the sun-dried tomatoes. Serve these turnovers with a side of tzatziki for dipping, or pack them for a picnic to enjoy under the open sky.

Sweet Chili Tiny Chicken Turnovers

Yesterday, I found myself craving something sweet yet savory, a snack that could perfectly bridge the gap between lunch and dinner. That’s when I remembered these adorable Sweet Chili Tiny Chicken Turnovers I once had at a friend’s potluck. They were the talk of the party, and I knew I had to recreate them at home.

Ingredients

• 1 cup finely shredded cooked chicken breast, tender and juicy
• 1/4 cup sweet chili sauce, with a perfect balance of sweetness and heat
• 1 package (2 sheets) frozen puff pastry, thawed to buttery perfection
• 1 egg, farm-fresh and beaten, for that golden glaze
• 1 tbsp water, to thin the egg wash slightly

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix the shredded chicken and sweet chili sauce until the chicken is evenly coated. This combo is the heart of your turnovers.
3. Roll out the thawed puff pastry on a lightly floured surface to about 1/8-inch thickness. Using a 3-inch round cutter, cut out as many circles as possible.
4. Place a small spoonful of the chicken mixture in the center of each pastry circle. Fold the pastry over the filling to create a half-moon shape and press the edges firmly with a fork to seal.
5. In a small bowl, whisk together the beaten egg and water. Brush this mixture lightly over each turnover for a shiny, golden finish.
6. Bake in the preheated oven for 15-20 minutes, or until the turnovers are puffed up and golden brown. Keep an eye on them to prevent over-browning.

Absolutely delightful, these turnovers come out flaky on the outside with a sweet and spicy chicken filling that’s irresistibly moist. Serve them warm with a side of extra sweet chili sauce for dipping, and watch them disappear before your eyes.

Mushroom Swiss Tiny Chicken Turnovers

Gathering around the kitchen island, my family always knows when I’m up to something delicious—especially when the aroma of sautéed mushrooms and melted Swiss cheese fills the air. Today, I’m sharing a recipe that’s close to my heart, perfect for those cozy nights in or as a fancy appetizer that’ll impress your guests.

Ingredients

• 1 cup finely chopped cremini mushrooms, earthy and robust
• 1/2 cup shredded Swiss cheese, creamy and nutty
• 1/4 cup diced yellow onion, sweet and aromatic
• 1 tbsp unsalted butter, rich and golden
• 1/2 tsp garlic powder, for a hint of warmth
• 1/4 tsp salt, to enhance all the flavors
• 1 package (14 oz) of pre-made puff pastry sheets, buttery and flaky
• 1 large egg, farm-fresh and beaten, for egg wash

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the unsalted butter and sauté the diced yellow onion until translucent, about 3 minutes.
3. Add the finely chopped cremini mushrooms to the skillet, cooking until they release their moisture and become golden, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Stir in the garlic powder and salt, then remove the skillet from heat and let the mixture cool slightly.
5. Unfold the pre-made puff pastry sheets on a lightly floured surface and cut into 3-inch squares.
6. Spoon a small amount of the mushroom mixture onto each square, top with shredded Swiss cheese, and fold diagonally to form triangles. Press the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
7. Place the turnovers on the prepared baking sheet, brush with the beaten egg, and bake for 15-20 minutes, or until golden and puffed. Tip: Rotate the baking sheet halfway through for even browning.

Perfectly golden and flaky, these turnovers offer a delightful crunch with every bite, revealing a gooey, savory filling inside. Serve them warm with a side of tangy cranberry sauce for an unexpected twist that’ll have everyone asking for seconds.

Honey Mustard Tiny Chicken Turnovers

Very few things bring me as much joy as discovering a recipe that’s both easy to make and irresistibly delicious. That’s exactly how I felt when I first tried these Honey Mustard Tiny Chicken Turnovers. They’re the perfect blend of sweet and tangy, wrapped in a flaky, golden crust that’s impossible to resist.

Ingredients

• 1 cup cooked, shredded chicken breast (juicy and tender)
• 1/4 cup honey (pure and golden)
• 2 tbsp Dijon mustard (smooth and tangy)
• 1 tbsp whole grain mustard (for a bit of texture and punch)
• 1 sheet puff pastry (thawed to perfection)
• 1 egg (farm-fresh, beaten for egg wash)
• 1/2 tsp salt (finely ground)
• 1/4 tsp black pepper (freshly cracked)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded chicken, honey, Dijon mustard, whole grain mustard, salt, and pepper. Mix until the chicken is evenly coated.
3. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness. Cut into 12 equal squares.
4. Place a small spoonful of the chicken mixture in the center of each pastry square. Fold the pastry over the filling to form a triangle, pressing the edges firmly to seal.
5. Transfer the turnovers to the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
6. Bake for 15-20 minutes, or until the turnovers are puffed and golden brown.
7. Let cool for a few minutes before serving. They’re best enjoyed warm, with the honey mustard filling oozing slightly when you take a bite.

Zesty and satisfying, these turnovers are a hit at any gathering. The contrast between the crispy pastry and the creamy, flavorful filling is simply divine. Try serving them with a side of extra honey mustard for dipping, or pack them for a picnic—they’re just as delicious at room temperature.

Spicy Sriracha Tiny Chicken Turnovers

Over the weekend, I found myself craving something spicy, savory, and just a bit indulgent. That’s when I decided to whip up these Spicy Sriracha Tiny Chicken Turnovers, a recipe that’s become a go-to for when I need a little kick in my meal. They’re perfect for sharing, though I won’t judge if you keep them all to yourself.

Ingredients

• 1 cup cooked, shredded chicken breast (juicy and tender)
• 1/4 cup creamy sriracha sauce (spicy and tangy)
• 1/2 cup shredded sharp cheddar cheese (melt-in-your-mouth good)
• 1 package (17.3 oz) frozen puff pastry sheets (thawed to flaky perfection)
• 1 large egg (farm-fresh, beaten with a splash of water for egg wash)
• 1 tbsp sesame seeds (toasted for extra crunch)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, mix the shredded chicken, sriracha sauce, and cheddar cheese until well combined. Tip: For an extra flavor boost, let the mixture sit for 10 minutes before assembling.
3. Roll out the thawed puff pastry on a lightly floured surface to about 1/8-inch thickness. Cut into 3-inch squares. Tip: Keep the pastry cold for easier handling; work quickly to prevent it from becoming too soft.
4. Place a small spoonful of the chicken mixture in the center of each square. Fold the pastry over the filling to form a triangle, pressing the edges firmly to seal. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed tight.
5. Arrange the turnovers on the prepared baking sheet. Brush the tops with the egg wash and sprinkle with sesame seeds.
6. Bake for 15-20 minutes, or until the turnovers are puffed up and golden brown. Let them cool for a few minutes before serving.

Just out of the oven, these turnovers are a delightful mix of crispy, flaky pastry and a spicy, cheesy filling that’s irresistibly good. Serve them with a side of cool ranch or blue cheese dressing to balance the heat, or pack them for a picnic—they’re just as delicious at room temperature.

Sun-Dried Tomato Basil Tiny Chicken Turnovers

My kitchen smells like a Mediterranean dream today, all thanks to these irresistible tiny chicken turnovers I’ve been obsessing over. They’re the perfect bite-sized blend of juicy chicken, aromatic basil, and those intensely flavorful sun-dried tomatoes that remind me of summer no matter the season.

Ingredients

• 1 cup cooked, shredded chicken breast (tender and moist)
• 1/2 cup sun-dried tomatoes in olive oil (rich and slightly tangy)
• 1/4 cup fresh basil leaves (bright and fragrant), finely chopped
• 1 cup all-purpose flour (soft and powdery)
• 1/2 cup unsalted butter (cold and cubed)
• 3 tbsp ice water (crisp and refreshing)
• 1/2 tsp salt (fine and sea-derived)
• 1/4 tsp black pepper (freshly ground and pungent)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, combine the flour, salt, and black pepper, whisking them together to distribute evenly.
3. Add the cold, cubed butter to the flour mixture, using your fingers to rub it in until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
5. On a lightly floured surface, roll out the dough to about 1/8-inch thickness, then cut into 3-inch circles using a cookie cutter.
6. In a separate bowl, mix the shredded chicken, chopped sun-dried tomatoes, and basil until well combined.
7. Place a small spoonful of the chicken mixture onto one half of each dough circle, leaving a small border around the edges.
8. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly with a fork to seal. Tip: For extra shine, brush the tops with a little beaten egg before baking.
9. Bake on a parchment-lined baking sheet for 20-25 minutes, or until the turnovers are golden brown and flaky.
10. Let them cool for a few minutes before serving. Tip: These turnovers are fantastic with a side of garlic aioli for dipping.

Kicking back with these turnovers, the flaky crust gives way to a burst of savory filling that’s both comforting and elegant. Serve them warm at your next gathering, or enjoy them as a luxurious snack with your afternoon tea.

Conclusion

Unquestionably, these 12 Delicious Tiny Chicken Turnovers Recipes offer a treasure trove of flavors perfect for any occasion. Whether you’re seeking a quick snack or a party appetizer, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!