Creamy Chicken, Mushroom, and Vegetable Pie with Flaky Pastry
A warm, comforting dish made with creamy chicken, mushrooms, and mixed vegetables, topped with flaky puff pastry.
Ingredients
Filling
- 2 cups cooked chicken, shredded Use cooked chicken from a roast or rotisserie.
- 1 cup mushrooms, sliced Brown the mushrooms well for more flavor.
- 1 cup mixed vegetables (carrots, peas, green beans) Frozen mixed vegetables work well.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons flour Sprinkle flour to help thicken the mixture.
- 1 teaspoon thyme Swap with rosemary or parsley for variations.
- Salt and pepper to taste
Pastry
- 2 sheets puff pastry Use ready puff pastry for a fast, flaky top.
- 1 egg for egg wash Brush on the top for a golden finish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large skillet, sauté the onion and garlic until soft.
- Add the mushrooms and cook until browned.
- Stir in the mixed vegetables, shredded chicken, thyme, salt, and pepper.
- Sprinkle the flour over the mixture and stir well.
- Add the chicken broth and heavy cream, stirring until the mixture thickens.
Assembly
- Roll out one sheet of puff pastry and place it in a pie dish.
- Pour the chicken mixture into the pie crust.
- Cover with the second sheet of puff pastry, sealing the edges.
- Make a few slits on the top of the pie and brush with beaten egg.
Baking
- Bake for 25-30 minutes or until the pastry is golden brown.
- Let it cool for a few minutes before serving.
Notes
Cool the pie to room temperature before storing. In the fridge, keep it covered for up to 3-4 days. Freeze for up to 2 months in an airtight container. Reheat in the oven at 350°F (175°C) until warmed through to keep the pastry crisp.