Easy Chicken Mushroom Pastries

Instructions

1. 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. 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. 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. 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. 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. 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.