Flaky crust • Creamy filling • Pure comfort
Yield: 6 mini pies or 1 large pie
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 lb chicken breast, cut into small cubes
- 8 oz mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
For the crust:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Instructions
Melt the butter with olive oil in a skillet over medium heat. Add the chicken and cook until no longer pink. Add mushrooms and onion, cooking until softened and lightly browned. Stir in the garlic and cook for 1 minute.
Sprinkle flour over the mixture and stir well. Slowly pour in the chicken broth while stirring, followed by the heavy cream. Season with thyme, salt, and pepper. Let it simmer for 4–6 minutes until thick and creamy. Remove from heat and let it cool slightly.
Preheat your oven to 400°F (200°C). Cut puff pastry into squares large enough to cover your ramekins or mini pie tins. Spoon the filling into the dishes, place the puff pastry on top, and press around the edges to seal. Cut a small slit in the center for steam to escape. Brush with egg wash.
Bake for 20–25 minutes, until golden brown and puffed. Let rest for a few minutes before serving.
Serving Ideas
- Add peas or carrots to the filling for a classic pot-pie flavor.
- Serve with mashed potatoes or a green salad.
- Add a sprinkle of parmesan on top before baking for extra richness.
Enjoy !!!
