Chicken and Mushroom Pie with Puff Pastry

This Chicken and Mushroom Pie with Puff Pastry is a comforting, hearty dish that’s perfect for a cozy dinner. The creamy filling made with tender chicken, savory mushrooms, and a rich sauce is encased in a flaky puff pastry, creating a delightful contrast of textures. This recipe serves two people, making it an ideal choice for a romantic dinner or a satisfying meal for two.

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Ingredients:

For the Filling:

• Chicken Breast – 1 large (about 200-250 grams), diced into bite-sized pieces
• Mushrooms – 100 grams, sliced (use button mushrooms, cremini, or a mix)
• Onion – 1 small, finely chopped
• Garlic – 1 clove, minced
• Butter – 2 tablespoons
• Olive Oil – 1 tablespoon
• All-Purpose Flour – 1 tablespoon
• Chicken Broth – 150 ml (about 2/3 cup)
• Heavy Cream – 60 ml (1/4 cup)
• Dijon Mustard – 1 teaspoon (optional, for added flavor)
• Fresh Thyme or Rosemary – 1 teaspoon, chopped (optional)
• Salt and Pepper – to taste

For the Pastry:

• Puff Pastry Sheet – 1 sheet (store-bought or homemade, thawed if frozen)
• Egg – 1, beaten (for egg wash)

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Equipment Needed:

• Chef’s Knife: For chopping the chicken, mushrooms, onion, and garlic.
• Cutting Board: A sturdy surface for cutting the ingredients.
• Large Skillet or Sauté Pan: For cooking the filling.
• Wooden Spoon or Spatula: For stirring the filling.
• Rolling Pin: To roll out the puff pastry if needed.
• Baking Dish: A small pie dish or two individual ramekins (suitable for baking).
• Pastry Brush: For brushing the egg wash onto the pastry.
• Measuring Cups and Spoons: For accurate measurement of ingredients.
• Fork: For crimping the edges of the pastry.

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Nutritional Information (per serving):

• Calories: 600 kcal
• Protein: 28 grams
• Carbohydrates: 38 grams
• Sugars: 2 grams
• Fat: 38 grams
• Saturated Fat: 15 grams
• Cholesterol: 150 mg
• Fiber: 2 grams
• Sodium: 700 mg

(These values are approximate and can vary based on specific ingredients and brands used.)

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Preparation Time:

• Preparation: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

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Preparation and Cooking Instructions:

1. Prepare the Ingredients:

• Dice the Chicken:
  • Start by dicing the chicken breast into bite-sized pieces, about 1/2 to 3/4 inch cubes.
• Slice the Mushrooms:
  • Clean the mushrooms with a damp cloth or paper towel to remove any dirt, then slice them thinly.
• Chop the Onion and Garlic:
  • Finely chop 1 small onion and mince 1 clove of garlic. Set them aside.

2. Cook the Filling:

• Sauté the Chicken:
  • Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the diced chicken and cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
• Cook the Mushrooms:
  • In the same skillet, add 2 tablespoons of butter. Once melted, add the sliced mushrooms. Cook the mushrooms until they release their moisture and begin to brown, about 5 minutes.
• Add Onion and Garlic:
  • Add the chopped onion to the skillet and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook for another minute, until fragrant.
• Make the Roux:
  • Sprinkle 1 tablespoon of all-purpose flour over the mushroom and onion mixture. Stir well to coat the vegetables with the flour, cooking for about 1-2 minutes. This will help thicken the sauce.
• Add the Broth and Cream:
  • Gradually pour in 150 ml (2/3 cup) of chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer. Add 60 ml (1/4 cup) of heavy cream and stir to combine. Cook the sauce until it thickens, about 3-5 minutes.
• Season the Filling:
  • Stir in 1 teaspoon of Dijon mustard (if using) and 1 teaspoon of fresh thyme or rosemary (if using). Season the filling with salt and pepper to taste. Return the cooked chicken to the skillet and mix everything together. Remove from heat and let the filling cool slightly.

3. Assemble the Pie:

• Prepare the Puff Pastry:
  • Preheat your oven to 200°C (400°F). Roll out the puff pastry sheet on a lightly floured surface if it’s not already rolled out to fit your baking dish. Cut the pastry to fit the top of your baking dish or ramekins with a bit of overhang for crimping.
• Fill the Baking Dish:
  • Transfer the chicken and mushroom filling into your baking dish or divide it between two individual ramekins.
• Cover with Puff Pastry:
  • Place the puff pastry over the top of the filling, pressing the edges down to seal. You can crimp the edges with a fork for a decorative finish. If you have excess pastry, you can cut it into shapes to decorate the top of the pie.
• Brush with Egg Wash:
  • Beat 1 egg in a small bowl, then use a pastry brush to apply the egg wash over the top of the puff pastry. This will give the pie a beautiful golden-brown finish. Make a small slit in the center of the pastry to allow steam to escape while baking.

4. Bake the Pie:

• Bake:
  • Place the pie in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed. The filling should be bubbling around the edges.
• Cool Slightly:
  • Remove the pie from the oven and let it cool for a few minutes before serving. This will help the filling set slightly and make it easier to serve.

5. Serve and Enjoy:

• Serve the Pie:
  • Cut the pie into portions or serve the individual ramekins directly. This pie is delicious on its own but can also be accompanied by a simple green salad or steamed vegetables for a more complete meal.
• Enjoy:
  • Enjoy your homemade chicken and mushroom pie with puff pastry. The combination of the rich, creamy filling and flaky, buttery pastry is sure to be a hit!

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Tips for Success:

• Chicken Substitution: If you prefer, you can use chicken thighs instead of breast meat for a richer flavor. Just ensure the meat is fully cooked before adding it to the pie filling.
• Pastry Handling: Keep the puff pastry cold before baking for the best results. If it gets too warm, it can become difficult to handle and may not puff up as much in the oven.
• Filling Variations: Feel free to customize the filling with other vegetables like peas, carrots, or leeks for added flavor and nutrition.

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Serving Suggestions:

• Pairing: This chicken and mushroom pie pairs wonderfully with a side of mashed potatoes, roasted vegetables, or a light green salad. A glass of Chardonnay or a light red wine like Pinot Noir complements the dish well.
• Additional Garnishes: Fresh herbs like parsley or chives sprinkled on top just before serving can add a burst of color and flavor.

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Storage and Reheating:

• Storage: If you have leftovers, store the pie in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the pie in the oven at 180°C (350°F) until heated through, about 15-20 minutes. This helps maintain the crispness of the puff pastry. Avoid microwaving, as it can make the pastry soggy.

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Variations:

• Vegetarian Option: To make a vegetarian version, replace the chicken with extra mushrooms, tofu, or a medley of vegetables like carrots, peas, and potatoes.
• Spicy Twist: For a spicy kick, add a pinch of chili flakes or a splash of hot sauce to the filling.
• Cheesy Top: For a cheesy variation, sprinkle some grated cheese over the filling before covering it with the puff pastry.

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This Chicken and Mushroom Pie with Puff Pastry is a delightful dish that’s sure to become a favorite in your recipe collection. With its rich, creamy filling and crisp, flaky crust, it’s the perfect comfort food for any occasion. Whether you’re cooking for a special someone or just treating yourself, this pie will satisfy your cravings and warm your soul.