A delicious chicken and mushroom pie that is sure to please.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 (6 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
- ½ cup chopped mushrooms, or to taste
- 3 ½ ounces cubed fully cooked ham
- 1 stalk green onion, chopped
- 1 teaspoon crushed garlic
- ¼ cup milk, or more as needed
- salt and ground black pepper to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
- Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
- Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
- Bake in the preheated oven until pastry has browned, 10 to 15 minutes.
- You can use cream instead of milk.
Nutrition Facts
| Calories | 608 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 11 g |
| Sodium | 460 mg |
| Sugars | 1 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
First, I followed this recipe to the letter. The puff pastry didn’t brown or even cook through in 15 minutes at 350ºF. I used only a half sheet of puff pastry for 4 ramekins, you don’t need a whole box. I took the photo and then I put the ramekins under the broiler to brown up a bit. Of course, what that did was dry out even more an already dry filling. But who wants to eat half cooked puff pastry with zero eye appeal? I did add more half-and-half to the filling, but apparently not enough. I think the filling needs to be somewhat wet when you put this in the oven; 2 tbsp flour is too much for 1/4 cup milk, so either less flour or more milk. Next time, I’d just quickly brown the chicken for just a few minutes since it’s being cooked again in the oven (it ended up chewy). This definitely needs to cook at a higher temperature, 350 just didn’t do it for puff pastry, and I think pie crust would be a better option. I will try this quick-and-easy recipe again with some modifications because the taste was good, even dry, and I liked the combination of chicken and ham With a little tweaking, I think this could be 5 stars. This made 4 not really full ramekins, and I served with a baked sweet potato and Cranberry-Blueberry Sauce (from the freezer) on this site. Thanks for sharing your recipe.