Easy Chicken Mushroom Pastries
Delight your taste buds with these Easy Chicken Mushroom Pastries, a savory blend of flaky puff pastry and creamy, flavorful filling. Shredded chicken pairs perfectly with tender mushrooms, sautéed onions, and garlic, all wrapped in a rich, velvety sauce made with milk and chicken stock. Enhanced with fresh parsley and a hint of black pepper, these pastries are irresistibly golden and buttery, thanks to a simple egg wash. Perfect for a stress-free appetizer, lunch, or snack, this recipe comes together in under an hour and serves up eight satisfying portions. Whether you’re hosting a gathering or craving something comforting, these pastries deliver a winning combination of convenience and deliciousness.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (thawed)
- 1.5 cups Cooked chicken (shredded)
- 1 cup Mushrooms (finely chopped)
- 1 small Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.75 cup Milk
- 0.25 cup Chicken stock
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet over medium heat, melt the butter. Add the diced onion and garlic, and sauté until soft and fragrant, about 2-3 minutes.
Add the chopped mushrooms and cook until they release their liquid and soften, about 5 minutes.
Stir in the flour and cook for 1 minute, stirring constantly to incorporate.
Gradually add the milk and chicken stock, whisking continuously to create a smooth sauce. Cook for 2-3 minutes until the mixture thickens.
Stir in the shredded chicken, chopped parsley, salt, and black pepper. Mix well and remove from heat. Let the filling cool slightly.
Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
Place a generous spoonful of the chicken mushroom mixture in the center of each square. Fold the corners of the pastry over the filling to form a pocket and pinch the seams to seal.
Transfer the pastries to the prepared baking sheet. Brush the tops with the beaten egg to ensure a golden color when baked.
Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown and puffed.
Remove the pastries from the oven and let cool on a wire rack for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 277 mg | 6% | |
*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.
