This creamy chicken and mushroom pie features tender chunks of chicken and mushrooms in a rich, creamy sauce, all encased in a flaky puff pastry crust. It’s a comforting and hearty dish perfect for any meal.
INGREDIENTS
- 1 lb (450g) chicken breast, cubed
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 sheet puff pastry
INSTRUCTIONS
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onions and garlic, and cook until translucent.
- Add chicken and cook until browned. Stir in mushrooms and cook until tender.
- Sprinkle flour over the mixture and stir to combine. Cook for 1-2 minutes.
- Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens.
- Stir in peas and dried thyme. Season with salt and black pepper to taste.
- Transfer the mixture to a baking dish. Cover with puff pastry, trimming any excess.
- Bake for 25-30 minutes, or until the pastry is golden brown and crispy.
- Allow to cool slightly before serving.
