Easy Chicken Mushroom Pastries
These golden, buttery pastries are filled with a rich mixture of tender chicken and earthy mushrooms that ll have everyone asking for seconds. The combination of flaky puff pastry and creamy filling creates the perfect comfort food that s fancy enough for guests but easy enough for weeknight dinners. I love making these when I want something that looks impressive but doesn t require hours in the kitchen.
Frequently asked questions
＋ − Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken works perfectly and saves time. Just remove the skin and dice the meat before adding to the filling.
＋ − What if I don't have puff pastry?
You can substitute with pie crust or phyllo dough, though the texture will be different. Pie crust will be more dense, while phyllo will be crispier.
＋ − Can these be made ahead?
Yes! Assemble the pastries and refrigerate for up to 24 hours before baking. You can also freeze them unbaked for up to 2 months.
＋ − Why are my pastries soggy?
The filling was likely too hot when added to the pastry, or there was too much liquid. Always let the filling cool completely and make sure it s not too wet.
Easy Chicken Mushroom Pastries
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Heat butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 5 minutes until mushrooms release their moisture and become golden.
- 2
Sprinkle flour over the mushroom mixture and stir constantly for 1 minute. Gradually add chicken broth and heavy cream, stirring continuously until the sauce thickens, about 2-3 minutes. Season with thyme, salt, and pepper.
- 3
Stir in the diced chicken and mix well to combine. Remove from heat and let the mixture cool completely, about 15 minutes. This prevents the pastry from becoming soggy.
- 4
Preheat oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface and cut into 6 equal rectangles. Place on a parchment-lined baking sheet.
- 5
Spoon the cooled chicken mushroom mixture onto half of each pastry rectangle, leaving a border around the edges. Fold the pastry over the filling and press edges firmly with a fork to seal.
- 6
Brush the tops with beaten egg and make 2-3 small slits in each pastry for steam vents. Bake for 20-25 minutes until golden brown and puffed. Let cool for 5 minutes before serving.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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