Here’s an easy Chicken and Mushroom Puff Pastry Pie—creamy, comforting, and perfect for a quick weeknight dinner or a cozy weekend meal 🥧
🥧 Easy Chicken & Mushroom Puff Pastry Pie
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1½ cups mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup chicken stock
- ½ cup cream or milk
- 1 tsp garlic (minced)
- ½ tsp dried thyme or mixed herbs
- Salt & pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven:
400°F / 200°C. - Make the filling:
- Heat butter/oil in a pan over medium heat.
- Sauté onion until soft (3–4 minutes).
- Add mushrooms and cook until browned and moisture evaporates.
- Stir in garlic and herbs (30 seconds).
- Sprinkle flour over mixture and stir well.
- Gradually add stock, then cream, stirring until thick and creamy.
- Add chicken, season with salt & pepper, and simmer 2–3 minutes.
- Let cool slightly.
- Assemble the pie:
- Spoon filling into a pie dish or ovenproof skillet.
- Lay puff pastry over the top, trimming edges.
- Press edges to seal and cut a small slit in the center.
- Brush with beaten egg.
- Bake:
Bake for 25–30 minutes, until pastry is puffed and golden. - Serve:
Rest 5 minutes before serving.
🌟 Tips & Variations
- Extra veggies: Add peas, spinach, or leeks
- Cheesy: Stir in ¼ cup grated parmesan or cheddar
- Mini pies: Make individual pies using ramekins
- Shortcut: Use cream of chicken soup instead of making sauce
If you’d like, I can also share:
- 🥘 One-pan chicken & mushroom pie
- 🍗 Leftover roast chicken version
- ❄️ Freezer-friendly instructions
- 🥧 Double-crust (top & bottom) pastry version
Just tell me!
