Description

Golden, flaky pastry filled with a creamy blend of chicken and mushrooms makes this dish both comforting and elegant. Perfect for dinners, brunches, or entertaining.

Ingredients

2 sheets puff pastry, thawed but chilled

2 cups cooked chicken, shredded or diced

1 1/2 cups mushrooms, sliced (cremini or button)

1/2 cup onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

2 tablespoons all-purpose flour

1/2 cup chicken broth

1/3 cup heavy cream

1 teaspoon fresh thyme (or 1/2 tsp dried)

2 tablespoons fresh parsley, chopped (plus more for garnish)

1 egg, beaten (for egg wash)

Salt and pepper to taste

Instructions

In a skillet, heat butter and olive oil over medium heat. Sauté onion and garlic until soft.
Add mushrooms and cook until browned. Season with salt, pepper, and thyme.
Stir in flour and cook for 1-2 minutes. Gradually add chicken broth, stirring until thickened.
Lower heat and add cream. Stir in chicken and simmer for 5 minutes. Let filling cool.
Roll out puff pastry. Spoon filling on one half, fold over, and crimp edges.
Transfer to baking sheet, brush with egg wash.
Bake at 400°F (200°C) for 25-30 minutes or until golden.
Cool for 5-10 minutes before slicing. Garnish with parsley.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner