Chicken and Mushroom Pastry

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Golden, flaky pastry bursting with a creamy chicken and mushroom filling — this Chicken and Mushroom Pastry is the definition of savory comfort. With buttery layers that shatter when sliced and a rich, herbed interior, this dish works as an elevated dinner or a show-stopping brunch centerpiece. Whether you’re serving guests or simply indulging midweek, it’s an impressive way to enjoy familiar flavors in a new form.

The combination of earthy mushrooms and tender chicken enveloped in a velvety sauce creates a filling that’s satisfying and decadent without being overly heavy. Pair it with a fresh green salad or a glass of chilled white wine for a meal that feels both rustic and refined.

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What Kind of Puff Pastry Should I Use?

For this recipe, opt for all-butter puff pastry if you can find it. The flavor and flakiness are unmatched, and it holds up well to the rich filling. Store-bought frozen puff pastry sheets are perfectly acceptable and save time—just ensure they’re fully thawed and handled cold to maintain their puff.

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Ingredients for the Chicken and Mushroom Pastry

Puff Pastry Sheets
The golden, crispy envelope that holds the filling together. Make sure it’s thawed but still chilled.

Cooked Chicken
Shredded or diced chicken breast or thigh adds protein and heartiness. Rotisserie chicken works beautifully for ease.

Mushrooms
Cremini or button mushrooms are ideal. They lend earthiness and a meaty texture that pairs well with the chicken.

Onion and Garlic
These aromatics form the flavor base and bring depth to the creamy filling.

Butter and Olive Oil
Used to sauté the vegetables, creating a rich base.

All-Purpose Flour
Helps thicken the sauce to a creamy consistency without becoming too runny.

Chicken Broth
Adds moisture and savory flavor to the filling.

Heavy Cream
Creates the luxurious, velvety sauce that binds the filling together.

Fresh Herbs (like Thyme or Parsley)
Brighten the dish and balance the richness with freshness.

Egg Wash
Brushed over the pastry for a golden, glossy finish.

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How To Make the Chicken and Mushroom Pastry

Step 1: Sauté the Aromatics

In a skillet, heat butter and olive oil over medium heat. Add chopped onion and garlic, and cook until soft and fragrant, about 3-4 minutes.

Step 2: Cook the Mushrooms

Add the sliced mushrooms to the skillet. Sauté until they release their moisture and begin to brown, about 6-8 minutes. Season with salt, pepper, and chopped thyme.

Step 3: Create the Sauce

Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes, then slowly pour in the chicken broth while stirring. Let it simmer until it thickens slightly.

Step 4: Add Cream and Chicken

Lower the heat and stir in the heavy cream. Add the cooked chicken and simmer for 5 more minutes until everything is heated through and creamy. Adjust seasoning if needed. Let the filling cool slightly.

Step 5: Assemble the Pastry

Roll out the puff pastry sheet on a floured surface. Spoon the cooled filling onto one half, leaving a border. Fold over the other half and crimp the edges with a fork to seal.

Step 6: Apply Egg Wash and Bake

Transfer to a parchment-lined baking sheet. Brush the top with egg wash. Bake at 400°F (200°C) for 25-30 minutes or until golden and puffy.

Step 7: Cool and Serve

Let the pastry rest for 5-10 minutes before slicing. Sprinkle with fresh parsley and serve warm.

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Serving and Storing Chicken and Mushroom Pastry

This pastry is best served warm, fresh out of the oven when the puff pastry is at its crispiest. Slice into thick pieces and pair with a peppery arugula salad or buttery green beans for a complete meal. It also works well as a brunch centerpiece or even an elegant appetizer if sliced smaller.

To store, let it cool completely, then wrap in foil or store in an airtight container. It keeps well in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to revive the crispness. Freezing is possible, but the texture may slightly soften upon reheating.

Frequently Asked Questions

How do I prevent the pastry from getting soggy?

Let the filling cool before adding it to the pastry. This keeps the layers from steaming and turning soggy.

Can I make it ahead of time?

Yes, you can prepare the filling and refrigerate it up to 2 days in advance. Assemble and bake the pastry when ready to serve.

What can I use instead of heavy cream?

You can swap heavy cream for whole milk or half-and-half, though the filling may be slightly less rich.

Can I freeze Chicken and Mushroom Pastry?

Yes. Freeze baked slices individually. Reheat directly in the oven from frozen at 375°F until hot and crisp.

What herbs work best in this recipe?

Fresh thyme and parsley are classic choices, but tarragon or chives also add a lovely flavor.

Is it okay to use canned mushrooms?

You can, but fresh mushrooms provide better texture and a deeper flavor.

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Want More Chicken Dinner Ideas?

You might also like the Creamy Cajun Chicken Pasta, which pairs a bold spice blend with a velvety sauce. For a twist on comfort food, the Buffalo Chicken Lasagna Recipe brings heat and layers.

If you’re leaning toward one-skillet meals, the One Skillet Spicy Garlic Butter Parmesan Steak Pasta has a rich, indulgent flavor. For something classic and cozy, the Chicken Mushroom Stroganoff echoes the same hearty satisfaction.

For something quick and packed with flavor, the Spicy Honey Sriracha Chicken with Noodles is a go-to weeknight winner.

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If you give it a go, I’d love to know how it turned out for you. Did you switch up the mushrooms? Add cheese? Leave a comment below and let me know. Your tweaks inspire others!

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