Chicken Mushroom Puff Pie
Indulge in the ultimate comfort food with this Chicken Mushroom Puff Pie—an irresistible blend of tender chicken thighs, earthy mushrooms, and a creamy thyme-infused sauce, all tucked beneath a golden, flaky puff pastry crust. This hearty dish combines the richness of heavy cream and chicken stock with perfectly sautéed onions and garlic for a depth of flavor that’s both savory and satisfying. Ready in just about an hour, this easy yet impressive recipe is perfect for cozy family dinners or entertaining guests. Serve straight from the oven for a warm, satisfying meal that pairs beautifully with a simple green salad or steamed vegetables. Whether you're a fan of classic chicken pies or crave something with a gourmet flair, this puff pastry pie is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 250 grams white button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 350 milliliters chicken stock
- 100 milliliters double cream (heavy cream)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 sheet puff pastry sheet
- 1 piece large egg, lightly beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and cook until golden and cooked through, about 5-6 minutes per side. Remove from the skillet, allow to cool slightly, and shred or chop into bite-sized pieces.
In the same skillet, add 1 tablespoon of olive oil and the butter. Once the butter has melted, add the diced onion and cook until softened and translucent, about 4-5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the mushrooms and cook until they soften and release their moisture, about 5-7 minutes.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock while stirring to avoid lumps. Continue to cook, allowing the mixture to thicken, about 3-4 minutes.
Stir in the cream, thyme, salt, and black pepper. Add the cooked chicken back into the skillet and mix thoroughly. Remove the skillet from the heat and let the filling cool for a few minutes.
Transfer the chicken and mushroom filling into a baking dish.
Roll out the puff pastry sheet and place it over the filling, trimming any excess dough. Press the edges to seal and crimp with a fork for a decorative touch.
Brush the puff pastry with the beaten egg to achieve a golden finish when baking.
Cut a few small slits in the pastry to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool slightly before serving. Enjoy your Chicken Mushroom Puff Pie!
Nutrition Facts
Calories |
3694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.1 g | 327% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 20.1 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 288 mg | 22% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2685 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
