Puff Pastry Chicken Pie with Mushrooms is a delightful and comforting dish that brings together tender chicken thighs, earthy mushrooms, and creamy potatoes all encased in a flaky, golden crust. This savory pie is perfect for family dinners or meal prep, making it a versatile favorite in any kitchen. With each bite, you’ll enjoy a wonderful explosion of flavors that will have your guests asking for the recipe!
Ingredients
- 6 chicken thighs (about 600 g / 1.3 lbs)
- 200 g potatoes (about 1.4 cups), peeled and cubed
- 200 g mushrooms (about 7 oz), sliced
- 1 large onion, finely chopped
- 50 g butter (about 3.5 tbsp)
- Fresh dill, finely chopped (to taste)
- 450 g puff pastry without yeast (about 16 oz)
- 1 egg yolk
- 20 ml milk (about 1.5 tbsp)
- Dried garlic, to taste
- Paprika powder, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Vegetable oil for baking
Directions
Preparation:
- Preheat the oven to 200°C (about 400°F).
- Cut the chicken thighs into small pieces.
- Peel and cut the potatoes into small cubes.
- Finely chop the onion.
- Slice the mushrooms.
- Finely chop the dill.
Filling:
7. Heat a splash of vegetable oil in a large pan over medium heat.
8. Add the chicken pieces and brown them for about 5-7 minutes.
9. Stir in the chopped onion and cook until it becomes translucent, about 3-4 minutes.
10. Add the sliced mushrooms and cook for an additional 5 minutes.
11. Gently fold in the cooked potato cubes.
12. Season the mixture with dried garlic, paprika powder, salt, and freshly ground black pepper to taste.
13. Add the butter and let it melt smoothly into the filling. Allow the mixture to cool.
Assembly:
14. Roll out the puff pastry on a lightly floured surface.
15. Spread the cooled filling over the center of the rolled pastry.
16. Fold the edges of the pastry up around the filling and seal well to prevent leakage.
17. In a small bowl, mix the egg yolk with the milk.
18. Brush the egg mixture over the surface of the pastry for a glossy finish.
19. Make a few small cuts in the top of the pastry to allow steam to escape during baking.
Baking:
20. Place the assembled pie on a baking sheet lined with parchment paper.
21. Bake for 35-40 minutes at 200°C (about 400°F) until the pastry is golden brown and crispy.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-6
Nutrition Info (per serving): Approx. 350 calories, 20g protein, 25g carbohydrates, 20g fat
How to serve
To serve Puff Pastry Chicken Pie with Mushrooms, slice into wedges and present it on a large platter. It pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal. Consider serving with a dollop of sour cream or a sprinkle of fresh dill on top for added flavor. This pie can be enjoyed warm or at room temperature, making it a great option for picnics or potlucks.
FAQs
1. Can I use different meats in this pie?
Yes, you can substitute chicken with turkey, beef, or even a plant-based alternative for a different flavor profile.
2. How do I store leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
3. Is it possible to make this dish ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Just bake it fresh before serving for the best texture.