Chicken Mushroom Pie
A comforting and hearty Chicken Mushroom Pie, perfect for family dinners. Easy to make and full of flavor!
Ingredients
- 1 lb chicken thigh fillets, diced (500 g)
- 1 tsp freshly minced garlic
- 1 tbsp olive oil
- 1 cup milk (240 ml)
- ½ tsp black pepper
- 1 sheet puff pastry, partially thawed cut into 12 rectangles
- ½ cup freshly grated Parmesan cheese (50 g)
- 2 tbsp unsalted butter
- 1 tsp salt
- 1 tsp Dijon mustard
- 1.5 cups chicken stock (355 ml)
- 1 onion chopped finely
- 500 g button mushrooms, sliced thick (1 lb)
- ⅓ cup all-purpose flour (41 g)
- 1 tsp dried thyme
- 1 egg beaten
- 1 tsp sesame seeds optional
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until they become fragrant and soft.
- Next, add the diced chicken along with salt and pepper. Cook for about 4-5 minutes, stirring frequently until the chicken is golden.
- Incorporate the sliced mushrooms and continue cooking for another 4-5 minutes until they begin to soften.
- Add the butter and allow it to melt, then stir in the flour.
- Lower the heat to medium-low and gradually whisk in the chicken stock, milk, and thyme. Let this simmer uncovered on medium-low heat for 15 minutes, stirring occasionally (the sauce should bubble gently and will thicken).
- Mix in the Dijon mustard and grated Parmesan cheese; allow it to cool slightly.
- Preheat your oven to 425°F (220°C).
- Transfer the filling into a pie dish (about 12 inches in diameter or 30 cm).
- Lay the puff pastry rectangles over the filling, slightly overlapping them to cover completely.
- Brush the pastry with the beaten egg and sprinkle with sesame seeds, if desired.
- Bake for 30-35 minutes, or until the pastry is golden brown and crispy.