Mushroom Chicken Puff Pastry Pies
Flaky puff pastry pies filled with a creamy mushroom and chicken mixture with peas.
- Prep20 min
- Cook20 min
- Total40 min
- DifficultyEasy
- Servings4
These individual pies are perfect as a main course or a hearty appetizer. The combination of tender chicken, earthy mushrooms, and sweet peas in a creamy sauce is wrapped in golden, flaky puff pastry.
Ready in just 40 minutes, they are a quick and satisfying meal that the whole family will love. Serve them warm with a side salad for a complete dinner.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Slice the mushrooms. Dice the onions and finely chop the garlic.
- Sauté the onions in a pan until translucent. Add the mushrooms and garlic, and cook for about 2 minutes. Dust with flour, stir, and cook for another minute. Pour in the cream and broth, and simmer until the sauce thickens.
- In a separate pan, sear the chicken strips over high heat until golden. Season well with salt, pepper, thyme, and nutmeg.
- Add the frozen peas and the cooked chicken to the mushroom sauce. Stir to combine and adjust seasoning.
- Unroll the puff pastry sheets. Place half of the filling on one side of each sheet. Fold the pastry over and press the edges firmly to seal. Prick the top with a fork and brush with egg yolk.
- Bake the pies at 350°F fan-forced for 20 minutes, until golden and puffed.
💡 Tips
- Make sure the filling is not too liquid before filling the pastry to avoid soggy bottoms.
- You can use leftover roast chicken instead of raw chicken strips.
- Serve with a green salad or a dollop of sour cream.
Inspired by a recipe from Kitchen Stories