Chicken and Mushroom Puff Pastry Pie

Name: Chicken and Mushroom Puff Pastry Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 500g Chicken breast, cut into 2cm cubes; 1 large Onion, chopped; 2 cloves Garlic, minced; 200g Mushrooms, sliced; 2 medium Carrots, diced; 50g Frozen peas; 2 tbsp All-purpose flour; 500ml Chicken broth; 100ml Heavy cream; 1 tsp Dried thyme; 1 sheet (approx. 320g) Ready-rolled puff pastry; 1 Egg, beaten (for egg wash); Salt to taste; Black pepper to taste; Fresh parsley chopped, for garnish

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This Chicken and Mushroom Puff Pastry Pie is a perfect family meal, offering a luxurious creamy filling encased in golden, buttery pastry. Succulent chicken pieces and earthy mushrooms are simmered in a rich, herbed sauce with carrots and peas, creating a deeply satisfying dish. It's a fantastic way to enjoy a classic comfort food that feels both elegant and approachable.

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Prep Time20 min

Cook Time60 min

Servings4-6 servings

DifficultyMedium

Equipment

Large Oven-Safe Skillet or Pie DishCutting BoardKnife

Instructions

1
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season the chicken cubes with salt and pepper and brown them in batches until lightly golden. Remove chicken and set aside.
2
Add chopped onion, carrots, and mushrooms to the same pan. Sauté for 8-10 minutes until vegetables are softened and mushrooms have released their liquid. Add minced garlic and dried thyme, cooking for another minute until fragrant.
3
Sprinkle flour over the vegetables and stir well, cooking for 1 minute to create a roux. Gradually pour in the chicken broth, stirring constantly to avoid lumps, until the sauce thickens. Stir in the heavy cream.
4
Return the browned chicken to the pan. Add frozen peas and stir to combine. Season the filling with salt and pepper to taste. Simmer for 5 minutes, then remove from heat and let cool slightly.
5
Preheat oven to 200°C (400°F). Pour the chicken and mushroom filling into an oven-safe pie dish (if not using an oven-safe skillet). Unroll the puff pastry and place it over the filling, trimming any excess and crimping the edges to seal. Cut a few slits in the top of the pastry for steam to escape.
6
Brush the pastry with the beaten egg. Bake for 25-30 minutes, or until the pastry is golden brown and puffed up. Let rest for 5 minutes before serving, garnished with fresh parsley.

Nutrition

Calories550 kcal

Protein38g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables in this pie?

Yes, absolutely! Feel free to add or substitute vegetables like leeks, spinach, green beans, or potatoes (pre-cooked and diced) to the filling based on your preference or what's in season.

Can I prepare the pie ahead of time?

You can prepare the filling a day in advance and store it in the refrigerator. When ready to bake, pour it into your pie dish, top with fresh puff pastry, egg wash, and bake as directed. You can also assemble the entire pie and refrigerate for a few hours before baking.

How do I prevent a soggy bottom crust?

Ensuring the filling is not too watery and allowing it to cool slightly before adding the pastry can help. Also, baking the pie at a sufficiently high temperature helps crisp up the bottom. If using a ceramic dish, preheating it slightly before adding the filling can also help.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.