Description
A delicious and savory chicken and mushroom puff pastry delight featuring tender chicken, sautéed mushrooms, and a creamy thyme-infused sauce encased in golden, flaky puff pastry triangles. Perfect for an easy yet elegant dinner.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Pastry and Finishing
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the pastries.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 6 to 8 minutes. Remove chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, add finely chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant.
- Cook Mushrooms: Add sliced mushrooms, fresh thyme leaves, salt, and black pepper to the skillet. Cook until the mushrooms release their moisture and become tender, about 5 to 7 minutes, stirring occasionally.
- Make Sauce: Sprinkle flour evenly over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in chicken broth and heavy cream while stirring to combine. Continue cooking, stirring frequently, until the sauce thickens, approximately 2 to 3 minutes.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir well to coat all pieces evenly with the creamy mushroom sauce. Remove from heat and allow mixture to cool slightly.
- Prepare Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface. Cut the pastry into 4 equal squares.
- Fill Pastries: Spoon the chicken and mushroom mixture into the center of each puff pastry square.
- Shape Pastries: Fold each pastry square over diagonally to form a triangle. Press the edges together firmly and crimp them with a fork to seal.
- Egg Wash: Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops generously with beaten egg to achieve a golden, glossy finish.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and puffed up.
- Serve: Remove from oven and let cool slightly before serving to allow the filling to set.
Notes
- To save time, substitute cooked rotisserie chicken for the fresh chicken breasts.
- For a vegetarian version, omit the chicken and increase the amount of mushrooms or add other diced vegetables like bell peppers or zucchini.
- You can prepare the filling a day ahead and assemble just before baking.
- Make sure the puff pastry is fully thawed for best results when shaping.
