Chicken and Mushroom Pie
A savory chicken and mushroom filling encased in a golden, flaky crust, perfect for cozy dinners.
Ingredients
- 2 chicken breasts cooked and shredded
- 200 g mushrooms sliced
- 1 onion diced
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg for egg wash
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan, melt butter and sauté onions and garlic until softened. Add mushrooms and cook until tender.
- Stir in flour and cook for 1 minute. Slowly add chicken broth and cream, stirring to combine.
- Add the shredded chicken, thyme, salt, and pepper, and cook until the sauce thickens.
- Roll out puff pastry and place it in a pie dish. Add the chicken and mushroom mixture.
- Cover with pastry, sealing the edges. Brush with egg wash.
- Bake for 30 minutes, until golden brown.
- Let cool for 10 minutes before serving.
Notes
- This pie can be prepared ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in the fridge for up to 2 days.
