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Chicken and Mushroom Puff Pastry

Delicious Chicken and Mushroom Puff Pastry for Cozy Nights

Savor the delight of Chicken and Mushroom Puff Pastry, the perfect cozy dinner experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 tablespoon Olive Oil Substitute with vegetable oil or butter
  • 1 medium Onion Finely chopped; use shallots for a milder flavor
  • 2 cloves Garlic Minced; fresh or powdered as alternatives
  • 8 ounces Mushrooms Sliced; substitute with cremini or portobello
  • 1 teaspoon Thyme Dried or fresh; oregano can be used as an alternative
  • 2 tablespoons Flour Use cornstarch for a gluten-free option
  • 1 cup Chicken Broth Vegetable broth can be used for a lighter version
  • 1/2 cup Heavy Cream Substitute with half-and-half or non-dairy cream for lighter variations
  • 2 cups Cooked Chicken Shredded or diced; rotisserie chicken is a time-saver
  • to taste Salt Use low-sodium options to control salt levels
  • to taste Black Pepper
  • 1/4 teaspoon Nutmeg Optional; can be omitted or replaced with allspice
Pastry
  • 1 sheet Puff Pastry Homemade or store-bought for convenience
  • 1 large Egg Beaten; an egg substitute can be used for a vegan option

Equipment

  • large skillet
  • spatula
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and gather your ingredients and equipment.
  2. In a large skillet, heat olive oil over medium heat and sauté finely chopped onion for about 3 minutes until translucent.
  3. Add minced garlic, cooking for another 30 seconds until aromatic, then add sliced mushrooms and thyme, cooking until golden and tender (5-7 minutes).
  4. Sprinkle flour over the mixture, stirring for about a minute. Gradually stir in chicken broth, then add heavy cream and simmer to thicken.
  5. Mix in shredded chicken, seasoning with salt, black pepper, and nutmeg. Remove from heat and let cool slightly.
  6. On a floured surface, roll out puff pastry and cut into squares (4-6 inches wide).
  7. Spoon the filling into each pastry square, folding and sealing the edges with a fork.
  8. Place the pastries on a parchment-lined baking sheet and brush the tops with beaten egg. Bake for 18-22 minutes until golden brown.
  9. Allow to cool slightly before serving, garnishing with fresh thyme or parsley.

Nutrition

Serving: 1pastryCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Cool the filling slightly before assembly to prevent soggy pastries. Use a fork to seal edges securely to avoid leaking. Store leftovers in the fridge for up to three days.

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