This chicken and mushroom puff pastry pie is golden, flaky and deeply savory — a fuss-free weeknight dinner that looks like it took far more effort than it did. Juicy chicken, earthy mushrooms and melted cheese bake under crisp pastry, and if you love pastry pies, try these Mushroom and Cheese Puff Pastry Pies and this Chicken and Vegetable Pot Pies too.
Ingredients
- 200 g (7 oz) mushrooms
- 1 chicken fillet
- 150 g (5 oz) cheese, grated
- 1 onion
- 1 sheet yeast puff pastry
Instructions
- Thaw the pastry and roll it into a rectangle, forming small raised edges.
- Dice the onion finely, slice the mushrooms and cut the chicken fillet into small pieces.
- Saute the onion until soft, add the mushrooms and cook until the liquid evaporates. Add the chicken and cook everything together until done. Season with salt and pepper.
- Spread the filling over the pastry, sprinkle with cheese and bake at 180°C (350°F) for about 15 minutes until golden. Slice and serve hot.
Tips
- Cook the mushrooms until their liquid evaporates, so the pastry stays crisp rather than soggy.
- Keep the pastry cold until baking for the flakiest rise.
- For more puff pastry inspiration, browse Serious Eats.
Nutrition: Per 100 g: 119 kcal, protein 10.9 g, fat 4.4 g, carbs 9.5 g.