• In a skillet over medium heat, add a teaspoon of oil and add the chicken breast cut into small cubes with salt and pepper to taste. (If you wish, you can do it traditionally, cooking the breast and shredded.)
• Add some garlic and mustard paste.
• Once the chicken cubes fried, add oregano to taste and a little white wine. Let the wine alcohol evaporate and turn off the heat.
• While our filling cools, we flour a flat surface, and there we place our puff pastry. Stretch the dough with the help of a roller.
• Once the dough is stretched, cut in the way you want to make the chicken pie, be it in a circle, triangle, etc.
• Once the filling is cold, add the cream and stir. (If you wish you can liquefy that preparation)
• Now, proceed to fill the puff pastry with the chicken that we have ready, be it whole or liquefied, we add a layer of puff pastry on top of the chicken and seal its edges well to prevent the filling from coming out in the oven. (You can also fry until golden brown on both sides)
• Place them on a baking sheet and prick the puff pastry with the help of a fork to get some air in.
• Bake the cakes at 180 ° C for 15 to 20 minutes (this depends on the size of the cakes).
• When golden brown, remove from the oven. And ready to enjoy.

Enjoy your meal!