Creamy chicken and mushroom pies

Tender chicken, earthy mushrooms, and a rich, creamy sauce are all combined in these cozy, savory Creamy Chicken and Mushroom Pies, which are served in a flaky, buttery crust. These pies will be a hit whether you’re making them for a big occasion, a family event, or a regular supper. They have the ideal balance of flavor and texture thanks to their golden crust and creamy interior.

Components:

Regarding the Filling:

Two teaspoons of butter

One tablespoon of olive oil

One large onion, diced finely

Two minced garlic cloves

One pound (450 grams) of chopped, skinless, boneless chicken breasts or thighs

One cup (150g) of sliced mushrooms (button, cremini, or a combination)

Two teaspoons of fresh thyme or one teaspoon of dried thyme

One cup (240ml) of heavy cream and half a cup (120ml) of chicken stock or broth

120ml, or half a cup, of whole milk

One tablespoon of Dijon mustard, if desired, for added taste

To taste, add salt and pepper.

Two tablespoons of freshly chopped parsley (for garnish, if desired)

Regarding the Pastry:

One packet of homemade or store-bought puff pastry

One egg for the egg wash

Directions:

Step 1: Get the filling ready

Prepare the chicken:

In a large skillet or saucepan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

Cook for 5 to 7 minutes, or until the chicken is browned on both sides, after adding the diced chicken to the pan. After taking the chicken out of the skillet, place it aside.

Add the garlic and onion and sauté.

Add the remaining 1 tablespoon of butter to the same pan. After it has melted, sauté the chopped onion for three to four minutes, or until it is tender and transparent.

Cook for a further 30 seconds after adding the minced garlic until it becomes aromatic.

Prepare the mushrooms:

Sliced mushrooms should be added to the skillet and cooked for 5 to 6 minutes, turning regularly, until they are browned and tender.

Make the Creamy Sauce:

After adding the chicken stock, boil the mixture. To slightly reduce, cook for two to three minutes.

Add the thyme, heavy cream, milk, and Dijon mustard (if using). To taste, add salt and pepper. The sauce should gradually thicken after 5 minutes of gentle simmering.

Mix the sauce and chicken together:

After cooking, add the chicken back to the skillet and mix it with the creamy mushroom sauce. Allow the chicken to finish cooking and the sauce to thicken to a creamy consistency by cooking it for an additional five to seven minutes.

As needed, taste and adjust the seasoning.

While you make the pastry, take the pan off of the burner and let the filling cool a little.

Step 2: Get the pastry ready

Warm up the oven:

Set the oven temperature to 400°F, or 200°C.

Get the puff pastry ready:

On a surface dusted with flour, roll out the puff pastry. Enough dough will be needed to cover the tops of the pie pans and line the bottoms.

Depending on how big your pie plates or individual pie tins are, cut the crust into squares or circles. You can use pie pans or tiny ramekins for individual pies.

Pie dishes should be filled.

Fill the pie pans with the chicken and mushroom mixture using a spoon. Load each dish, leaving a tiny opening for the pastry lid at the top.

Just use a larger pie plate if you want to make one large pie.

Place Pastry on Top:

Cover the filled pie dishes with the puff pastry. To seal the pie, push the edges down around the rim with your fingertips. For a more ornamental appearance, you can also crimp the edges using a fork.

Cut tiny vents on the top of the crust if you’re creating individual pies so that steam may escape while they bake.

To give the pies a golden, glossy appearance, brush the tops with a beaten egg.

Bake the pies in step three.

Put in the oven to bake:

Put the pies on a baking sheet and bake them for 20 to 25 minutes in a preheated oven, or until the crust is puffy and golden brown.

It can take a little longer—about 30 to 35 minutes—if you’re preparing a single large pie.

Cool Down a Bit:

Before serving, take the pies out of the oven and allow them to cool for five to ten minutes. This will facilitate serving by allowing the filling to solidify.

Step 4: Present and Savor

If preferred, add freshly chopped parsley as a garnish to give the pies a splash of color.

For a full dinner, serve with some steamed veggies or a side salad.

Advice and Modifications:

Chicken:

For the filling, use skinless, boneless chicken thighs or breasts. For a quicker option, you can use rotisserie chicken if you’d like.

Use whatever kind of mushroom that you like. Although button mushrooms are less expensive and still have a great flavor, a combination of wild mushrooms such as shiitake, Portobello, and cremini will add depth.
Pastry: Puff pastry gives the pies their distinctive flaky texture, however short crust pastry can be used in its place.

Go Ahead:

Before baking, these pies can be prepared in advance and kept in the refrigerator for up to 24 hours. As an alternative, you can freeze them for up to a month without baking them. Bake straight from the freezer, allowing an additional 10 to 15 minutes for cooking.

Vegetarian Version:

For a filling vegetarian pie, swap out the chicken for tofu or a combination of veggies like peas, carrots, and parsnips.

The Reasons These Creamy Chicken and Mushroom Pies Will Win Your Heart:

The definition of comfort food is these Creamy Chicken and Mushroom Pies. Buttery, flaky puff pastry encases a luscious, creamy sauce, aromatic mushrooms, and delicate chicken. Every bite is delightful because of the contrast between the creamy filling and the crusty pastry. They are easy to prepare, adaptable, and ideal for entertaining or meal preparation. These pies will satisfy everyone’s desires whether they are served as a holiday treat or as a weeknight dinner. Have fun!