Chicken and Mushroom Pies

Ingredients

• 2 tbsp butter (For cooking the chicken and vegetables)
• 1 tbsp olive oil (For cooking)
• 400 g chicken thighs (Deboned)
• salt (To season the chicken and filling)
• black pepper (To season)
• 1 onion (Medium, diced)
• 2 cloves garlic (Minced)
• 250 g mushrooms (Sliced or chopped)
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard (Optional; for extra depth)
• 3 tbsp butter (For the béchamel)
• 3 tbsp all-purpose flour (For the béchamel)
• 1 cup milk (Room temperature)
• 0.5 cup chicken stock
• 0.5 cup grated cheese (Parmesan or cheddar)
• salt (To taste in the béchamel)
• black pepper (To taste in the béchamel)
• 3 sheets puff pastry (Thawed; approximately 250 g per sheet assumed)
• 1 egg (Beaten, for egg wash)

Steps

1. 1

   Thaw the puff pastry according to the package directions. Debone the chicken thighs and cut them into bite-size pieces. Dice the onion, mince the garlic, and slice or chop the mushrooms.

2. 2

   Season the chicken pieces with salt and black pepper. Set them aside while you heat the pan.

3. 3

   Heat a large frying pan over medium-high heat. Add the olive oil and 2 tablespoons of butter, and let the butter melt and foam without browning.

4. 4

   Add the seasoned chicken to the hot pan. Cook, turning as needed, until browned and cooked through. Transfer the chicken to a plate and reserve the pan.

5. 5

   Add the diced onion to the same pan. Cook over medium heat until translucent and softened, stirring up any browned bits from the chicken.

6. 6

   Add the mushrooms and minced garlic to the pan. Cook until the mushrooms soften and release their moisture and the garlic is fragrant.

7. 7

   Return the cooked chicken to the pan. Add the fresh thyme leaves and Dijon mustard, if using. Season with additional salt and black pepper, then cook for a few minutes so the flavors combine. Transfer the mixture aside.

8. 8

   Grate the cheese. In a saucepan over medium heat, melt the remaining 3 tablespoons of butter for the béchamel.

9. 9

   Add the flour to the melted butter. Whisk continuously to form a smooth roux and cook briefly without allowing it to darken.

10. 10

    Gradually add the room-temperature milk and chicken stock, whisking constantly to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon.

11. 11

    Remove the saucepan from the heat. Stir in salt, black pepper, and the grated cheese until the cheese melts into the sauce.

12. 12

    Pour the béchamel over the chicken and mushroom mixture and stir until evenly combined. Allow the filling to cool slightly so it is easier to handle and does not soften the pastry excessively.

13. 13

    Preheat the oven to 200°C / 400°F. Grease a muffin tray thoroughly.

14. 14

    Roll or unfold the thawed puff pastry as needed. Cut rounds large enough to line the muffin-tray wells, reserving enough pastry for the top lids.

15. 15

    Press one pastry round into each greased muffin-tray well, taking care not to tear the pastry. Add the chicken and mushroom filling, leaving a little room at the top.

16. 16

    Cut additional pastry rounds for the lids and place one over each filled pie. Press the edges together to seal, and make a small slit or hole in each lid to allow steam to escape.

17. 17

    Brush the pastry tops evenly with the beaten egg. Bake at 200°C / 400°F for about 30 minutes, until the pastry is puffed and deeply golden and the filling is hot.

18. 18

    Let the pies rest in the muffin tray for a few minutes before carefully lifting them out and serving.

Notes

The pastry-sheet weight was not specified; nutrition uses an estimated 250 g per sheet. Cool the filling slightly before assembling to help keep the puff pastry flaky. Serve warm. Ensure the chicken reaches 74°C / 165°F internally before serving.

Nutrition per serving

• main
• savory pie
• baked
• individual pies
• chicken
• mushrooms
• puff pastry
• comfort food