Chicken Stuffed Buns - Chicken Bread Rolls

These chicken stuffed buns have soft, golden bread wrapped around a lightly spiced chicken filling with peppers, sweetcorn and cheese. They're perfect for lunch boxes, picnics, gatherings or a road trip when you need something delicious that's easy to eat on the go. Think of them as little chicken curry bread rolls, with a cheesy filling tucked inside.

Chicken Stuffed Buns

I love making and eating chicken buns. They're such a handy thing to have around, especially when you need a quick lunch or something to take out with you. They also make very little mess, which is useful when there are at least two messy eaters in my family. I won't say if I'm one of them.

For this recipe, we make a simple enriched bread dough with milk and butter, then fill it with lightly spiced chicken, peppers, sweetcorn and cheese. The buns are brushed with egg wash before baking until golden, then finished with garlic butter if you fancy an extra layer of flavour.

You can make the filling from scratch or use leftover cooked chicken. The buns freeze well, too, so it's worth making a batch to keep for another day.

Jump to:

• Chicken Stuffed Buns
• Ingredients for Chicken Bun
• How to make them
• Tips for Making Soft, Fluffy Buns
• Make Ahead
• Freezer Instructions
• Variations
• FAQs
• 📖 Recipe

Ingredients for Chicken Bun

Here are the ingredients you'll need. You'll find the full quantities in the recipe card at the bottom of the page.

For the buns

Milk: Lukewarm milk helps bring the dough together and gives the bread a soft texture. Avoid using milk that's too hot, as this can affect the yeast.

Sugar: Adds a little sweetness and helps get the yeast started.

Instant dried yeast: Helps the dough rise, giving you light, fluffy buns.

Plain flour: Plain flour works well for this recipe, although strong bread flour is another option.

Salt: Essential for bringing out the flavour of the bread.

Carom seeds (ajwain): These have a slightly peppery, savoury flavour that works particularly well in bread. They're optional, but I recommend adding them if you have some.

Butter: Softened butter enriches the dough and helps create a tender crumb. I use salted butter.

For the chicken filling

Chicken breast: Use chicken breast or tenders, cut into small pieces. Boneless, skinless chicken thighs work well, too. You can also use leftover cooked chicken, shredded or chopped into small pieces.

Butter: Used to cook the filling and bring the ingredients together.

Cumin seeds: Add a warm, earthy flavour to the onion base.

Onion: One small diced white or red onion adds sweetness and depth.

Garlic, ginger and green chilli: These form the aromatic base of the filling. Use fresh ingredients or ready-made pastes, adjusting the chilli to suit your taste.

Salt and black pepper: Season the filling and bring out the other flavours.

Cumin powder: Adds another layer of warmth.

Red pepper and sweetcorn: These add colour, sweetness and texture to the chicken filling.

Jalapeño slices: Optional, but useful if you like a little heat.

Plain flour and milk: Help bind the filling and give it a creamy consistency.

Fresh coriander: Adds freshness to the finished filling.

Cream cheese and grated Cheddar: Cream cheese makes the filling creamy, while Cheddar adds a lovely savoury flavour. I use both, but they're optional.

For the topping

Egg and milk: Brushed over the buns to help them develop a golden finish.

Sesame seeds and nigella seeds: Add flavour and texture to the crust.

Butter and garlic: Melted together to make an optional garlic butter for brushing over the warm buns.

How to make them

1. Make the dough

Mix the lukewarm milk, sugar and instant yeast in a bowl. Set aside for 10 minutes.

Add the softened butter, flour, salt and carom seeds then gradually mix in the milk and yeast mixture until a rough dough forms.

Knead using a stand mixer fitted with a dough hook for 8-10 minutes, or knead by hand until the dough is smooth and elastic.

Transfer the dough to a lightly greased bowl. Cover with a damp tea towel or cling film and leave in a warm place for about 1 hour, or until doubled in size.

2. Make the chicken filling

Heat the butter in a pan over a medium heat. Add the cumin seeds and diced onion. Cook for 7-10 minutes until the onion is soft and lightly golden.

Add the garlic, ginger and green chilli, then cook for another minute until fragrant.

Add the chicken and cook for around 10 minutes, stirring regularly, until cooked through. If you're using leftover cooked chicken, add it once the aromatics have softened and heat it through thoroughly.

Stir in the salt, black pepper and cumin powder. Add the diced red pepper, sweetcorn and jalapeños, if using, and cook for a few minutes.

Sprinkle over the flour and stir well. Gradually add the milk, stirring until the mixture becomes creamy and starts to thicken.

Simmer until the filling is thick and any excess liquid has evaporated. You want a filling that holds together rather than one that's too wet to seal inside the dough.

Remove from the heat and leave to cool completely. Stir through the cream cheese, grated Cheddar and chopped coriander.

Tip: Let the filling cool before assembling the buns. A hot or runny filling makes the dough harder to handle and can cause the buns to open during baking.

3. Fill and shape the buns

Preheat the oven to 200°C (180°C fan/Gas Mark 6).

Line a 23 x 33 cm (9 x 13 inch) baking tin with baking paper if you don't mind the buns touching as they bake. If you prefer individual buns with rounded sides, use two tins to give them more space.

Once the dough has doubled in size, gently knock back the air and divide it into 9 equal portions. About 95g each.

Roll each portion into a circle on a lightly floured surface. Add 1-2 tablespoons of the cooled chicken filling to the centre.

Bring the edges of the dough together over the filling and pinch firmly to seal. Turn the bun seam-side down, then gently cup and rotate it under your palm to create a smooth, rounded shape.

Place the buns on the prepared baking trays, leaving a little space between them if you want them to bake separately. Leave to rise for 30 minutes.

4. Add the topping

Beat the egg with the tablespoon of milk. Brush the mixture over the tops of the buns, then sprinkle with sesame seeds and nigella seeds.

5. Bake

Bake for 12-18 minutes, until the buns are golden brown and cooked through.

To make the optional garlic butter, mix the melted butter with the crushed garlic. Brush it over the buns while they're still warm.

Transfer the buns to a wire rack and leave to cool slightly before serving.

Tips for Making Soft, Fluffy Buns

Don't add too much flour. The dough should be soft and slightly tacky. Resist the temptation to add more flour unless it's absolutely necessary, as too much can make the buns dense.

Let the dough rest. If it feels tight or difficult to knead, leave it for about 10 minutes before continuing. This gives the gluten time to relax and makes the dough easier to work with.

Try the windowpane test. Stretch a small piece of dough gently between your fingers. If it stretches into a thin membrane without tearing straight away, the gluten has developed sufficiently. If it tears easily, knead for a little longer.

Keep the filling thick. Excess liquid can make the buns difficult to seal and may cause them to open during baking. Simmer the filling until it holds together, then allow it to cool completely.

Don't overfill the buns. One to two tablespoons is a good starting point, depending on the size of your dough portions. Leave enough room to seal the edges securely.

Make Ahead

You can prepare the dough the night before and allow it to rise slowly in the fridge overnight. Cover the bowl well, then let the dough lose some of its chill before gently knocking back the air and shaping the buns.

You can also prepare the chicken filling ahead of time. Store it in a covered container in the fridge and make sure it's completely cool before using it.

Freezer Instructions

Bake the buns as directed and allow them to cool completely. Place them in an airtight, freezer-safe container and freeze for up to 1 month for the best quality.

Defrost at room temperature, then reheat in an oven preheated to 170°C (150°C fan/Gas Mark 3) until warmed through.

Variations

• Use leftover chicken: Shredded roast chicken or leftover cooked chicken curry can be used instead of cooking chicken from scratch. Make sure the filling is thick enough to stay inside the dough.
• Try a different filling: Use your favourite cooked meat, leftover curry or a vegetable filling.
• Add mozzarella: Place a small piece of mozzarella in the centre of each bun for a stretchy, cheesy middle.
• Adjust the heat: Leave out the green chilli and jalapeños for a milder filling, or add more if you prefer a little kick.
• Finish with garlic butter: Brush the warm buns with garlic butter for an extra savoury finish.

FAQs

Can the dough be kneaded by hand?

Yes. Knead until the dough is smooth and elastic. This will usually take a little longer than using a stand mixer, so allow around 10-15 minutes, depending on your technique.

How do I know when the buns are ready?

The buns should be golden brown on top and cooked through. The undersides should be lightly browned, too. If you're unsure, check that the bread around the filling isn't doughy.

Can I use leftover chicken curry?

Yes. Use a thick curry rather than one with lots of sauce. Shred or chop the chicken into small pieces and simmer the filling to remove excess liquid before cooling and using it.

Can I make the filling without cheese?

Yes. The cream cheese and Cheddar add richness, but you can leave them out. Just make sure the filling is thick enough to hold together before assembling the buns.

Can I freeze chicken stuffed buns?

Yes. Bake them first, allow them to cool completely, then freeze in an airtight container for up to 1 month. Defrost at room temperature and reheat in the oven until warmed through.

What can I serve with chicken stuffed buns?

They're filling enough to enjoy on their own for lunch or as a snack. For a more substantial meal, serve them with a crunchy salad, sliced cucumber and tomatoes, or a bowl of soup.

Other recipes you may enjoy -

Easy Pakistani Chicken Chapli Kebab - An easy chicken kebab
Braided Bread - A plaited bread with chicken filling
Chicken Stuffed Milk Buns - Made with a Tangzhoug Dough

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