Description
A golden, flaky chicken and mushroom pie filled with a creamy, savory mixture of tender chicken and sautéed mushrooms. This comforting dish is perfect for cozy dinners or Sunday lunches with family.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup chicken broth
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg yolk, beaten with a splash of water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onions and cook until softened, about 3 minutes.
- Stir in garlic and mushrooms. Cook until mushrooms are golden and fragrant.
- Add flour and cook for 1 minute. Gradually whisk in milk and chicken broth to form a creamy sauce.
- Season with thyme, salt, and pepper. Fold in the shredded chicken and let it simmer until thickened. Remove from heat and let cool slightly.
- Lightly grease a pie dish. Spoon the filling into the dish.
- Cover with puff pastry, trim edges, and seal. Cut a small slit in the center to release steam.
- Brush with egg wash. Bake for 30–35 minutes, or until the crust is golden and puffed.
- Let rest for 10 minutes before serving. Enjoy!
Notes
- Use leftover rotisserie chicken for extra flavor and convenience.
- If the crust browns too fast, cover loosely with foil.
- For a vegetarian version, skip the chicken and add more mushrooms and vegetables.