Chicken and Mushroom Pastry

Save this recipe on:

Golden, buttery puff pastry hides a savory treasure inside—creamy chicken and mushroom filling with hints of garlic, herbs, and a gentle kick of black pepper. As you take the first bite, the crisp layers of the pastry give way to the rich, velvety center that’s loaded with umami and a hint of comforting nostalgia. This dish is indulgent without being heavy and is perfect for dinner parties, brunch, or when you want to impress without spending hours in the kitchen.

Whether you’re looking for a cozy meal or an elegant appetizer, Chicken and Mushroom Pastry is a showstopper. The aroma alone—earthy mushrooms sizzling with garlic and chicken in a creamy sauce—will draw everyone to the kitchen. And once it hits the table, it’s always the first to disappear.

---

Why You’ll Love This Chicken and Mushroom Pastry

• Crispy, buttery perfection: The puff pastry turns gorgeously golden and crisp, providing the perfect contrast to the creamy filling.
• Rich and flavorful: Tender chunks of chicken, sautéed mushrooms, and a hint of fresh herbs make each bite unforgettable.
• Versatile: Serve it as a main, a side, or even an appetizer. It’s a crowd-pleaser in any form.
• Make-ahead friendly: Prepare the filling in advance or freeze the assembled pastries for an easy, elegant option any night of the week.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

Before diving into this delicious Chicken and Mushroom Pastry, gathering the right tools will make the process smooth and efficient. Here’s what you’ll need and why each item matters:

• Large Skillet or Sauté Pan: This is where the magic starts. You’ll use it to sauté mushrooms, onions, garlic, and chicken to develop deep, layered flavors.
• Mixing Bowls: For combining the filling and managing ingredients separately, especially when cooling the cooked mixture before filling the pastry.
• Rolling Pin: If you’re using sheet puff pastry, a rolling pin helps even out the thickness for consistent cooking.
• Sharp Knife: Essential for dicing chicken, slicing mushrooms, and scoring the pastry.
• Pastry Brush: For applying the egg wash that gives the pastry its golden, shiny finish.
• Baking Sheet & Parchment Paper: A flat baking surface is crucial, and parchment ensures easy release and even baking.
• Cooling Rack: Helps pastries cool evenly and prevents sogginess from residual steam.

Each of these tools serves a specific purpose to maintain the texture, flavor, and presentation of your pastry.

---

Preparation Tips

• Cool the Filling: Always allow your chicken and mushroom mixture to cool before filling the pastry. Hot filling can cause the pastry to become soggy or tear.
• Dry the Mushrooms: Don’t overcrowd them in the pan—cook in batches if necessary. Mushrooms release a lot of moisture, and sautéing them properly brings out the flavor and keeps your filling creamy, not watery.
• Thaw Puff Pastry Properly: If using frozen puff pastry, let it thaw in the refrigerator, not at room temperature, to maintain its structure.
• Chill Before Baking: After assembling, chill your pastries in the fridge for 10–15 minutes. This helps the pastry hold its shape and improves flakiness.
• Don’t Skip the Egg Wash: A light coating of egg wash creates that irresistible golden finish on the pastry.

---

Ingredients for This Chicken and Mushroom Pastry

To create this rich and comforting dish, you’ll need the following ingredients:

• 2 sheets puff pastry, thawed if frozen
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups mushrooms, sliced (button or cremini work best)
• 1 ½ cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 2 tablespoons all-purpose flour
• ¾ cup milk (whole milk preferred for creaminess)
• ¼ cup heavy cream (optional, for extra richness)
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• Salt and freshly cracked black pepper, to taste
• 1 egg, beaten (for egg wash)
• Fresh dill or parsley, for garnish (optional)

These ingredients come together to create a creamy, savory filling encased in golden puff pastry. You can adjust the herbs and cream levels depending on your taste preference or dietary needs.

---

Step 1: Prepare the Filling

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the garlic and sliced mushrooms. Sauté until the mushrooms are browned and most of their moisture has evaporated—around 6–8 minutes.

---

Step 2: Add Chicken and Cream Base

Sprinkle the flour over the mushroom mixture and stir for 1 minute to remove the raw flour taste. Slowly pour in the milk, stirring continuously to prevent lumps. Add the heavy cream (if using), Dijon mustard, thyme, salt, and pepper. Let the mixture simmer until thickened—about 3–5 minutes. Add the cooked chicken, stir to combine, and cook for another 2 minutes. Set aside to cool completely.

---

Step 3: Assemble the Pastries

Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets slightly if needed and cut each into equal rectangles or squares. Spoon the cooled filling onto half of the pastry pieces, leaving a border around the edges. Top with the remaining pastry pieces and press the edges to seal. Use a fork to crimp the sides.

---

Step 4: Apply Egg Wash and Score

Place the assembled pastries on a parchment-lined baking sheet. Brush the tops with the beaten egg and lightly score the surface with a knife to create a decorative pattern (don’t cut all the way through).

---

Step 5: Bake to Golden Perfection

Bake for 20–25 minutes or until the pastries are puffed and golden brown. Remove from oven and let them cool slightly on a wire rack. Garnish with fresh dill or parsley if desired, and serve warm.

---

Notes

• You can use rotisserie chicken to save time, or poach your own if you prefer homemade.
• The filling can be made a day in advance and stored in the fridge until ready to use.
• Puff pastry works best when cold—keep it chilled until you’re ready to assemble.
• For extra flavor, add a splash of white wine when sautéing the mushrooms.
• This recipe makes about 6–8 medium-sized pastries, depending on how large you cut the puff pastry squares.

---

Watch Out for These Mistakes While Cooking

• Overfilling the pastry: Too much filling makes it hard to seal and can cause the pastry to burst open while baking. Stick to a heaping tablespoon per piece.
• Using warm filling: It will melt the pastry layers and lead to soggy results. Always let the filling cool fully before assembling.
• Skipping the egg wash: It adds that classic glossy, golden finish—don’t leave it out.
• Underbaking the pastry: Make sure it’s fully puffed and deeply golden; otherwise, the layers may be doughy inside.
• Not sealing properly: Crimp the edges well and press firmly to keep the filling from leaking out.
• Forgetting ventilation: If you don’t score the tops, steam can build up and rupture the pastry.
• Crowding the pan: Space pastries evenly to allow hot air to circulate and crisp up the sides.
• Using wet mushrooms: Mushrooms hold a lot of moisture—cook them thoroughly before combining with the sauce to prevent watery filling.

---

What to Serve With Chicken and Mushroom Pastry?

8 Recommendations

1. Simple Green Salad: A light salad with lemon vinaigrette balances the richness of the pastry.
2. Roasted Asparagus: Adds color, crunch, and a fresh, slightly bitter contrast.
3. Tomato Basil Soup: A comforting, tangy pairing that’s great for dipping bites of pastry.
4. Steamed Green Beans with Garlic Butter: Clean, crisp vegetables to cut through the creamy filling.
5. Mashed Potatoes: For a more indulgent, hearty meal—especially in colder months.
6. Pickled Vegetables: Bright, vinegary sides enhance the umami of the mushrooms.
7. Apple Slaw: A crisp, slightly sweet slaw offers texture and freshness.
8. Grilled Zucchini Ribbons: Lightly charred zucchini with olive oil and lemon makes a summery complement.

These side dishes range from fresh and tangy to rich and cozy, letting you tailor the meal to any occasion.

---

Storage Instructions

Refrigeration:
Allow the pastries to cool completely, then place them in an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to restore crispiness.

Freezing:
Wrap each cooled pastry individually in plastic wrap and store in a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 20–25 minutes, or until heated through and golden.

Make-Ahead Tip:
You can assemble the pastries (unbaked) and freeze them. Bake straight from frozen when needed—perfect for meal prep or hosting.

---

Estimated Nutrition (Per Pastry)

• Calories: 370 kcal
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 310mg
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 2g
• Protein: 13g
• Serving Size: 1 pastry

These values may vary slightly depending on the specific ingredients and brands used.

---

Frequently Asked Questions

1. Can I make Chicken and Mushroom Pastry ahead of time?

Yes! You can make the filling up to 2 days ahead or assemble and freeze the unbaked pastries for future use.

2. Can I use store-bought rotisserie chicken?

Absolutely. It’s a great time-saver and adds flavor to the dish. Just be sure to shred it well.

3. What mushrooms work best for this recipe?

Cremini, button, or even portobello mushrooms work well. Choose ones with a meaty texture for the best flavor.

4. Is it necessary to add cream?

The heavy cream is optional. It adds richness, but you can skip it or use more milk if you prefer a lighter filling.

5. Can I make this recipe vegetarian?

Yes! Simply omit the chicken and add extra mushrooms or swap in chopped spinach or lentils.

6. What if I don’t have Dijon mustard?

You can substitute it with a bit of whole grain mustard or skip it altogether. It adds tang but isn’t essential.

7. How do I prevent the pastry from getting soggy?

Cool the filling completely and avoid overfilling. Also, chill the pastries briefly before baking.

8. Can I use phyllo dough instead of puff pastry?

Phyllo dough can be used, but it creates a flakier, crispier texture. Brush each layer with butter or oil when assembling.

---

Conclusion

Chicken and Mushroom Pastry is the kind of recipe that feels both comforting and elegant. It delivers a perfect balance of textures and flavors—from the crisp, buttery pastry to the rich, savory filling. With flexible prep options, it’s ideal for weeknights, brunches, or special occasions. Once you master it, you’ll find endless ways to customize it to suit your tastes or impress guests. This is one recipe you’ll keep coming back to—for the aroma, the flavor, and the way it brings smiles to the table.

---

Print

Save this recipe on: