Ingredients:
2 large chicken breasts, cut into small pieces
1 cup sliced mushrooms
1 small onion, diced
2 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 sheet puff pastry, thawed
1 egg, beaten
Instructions:
Preheat your oven to 400°F (200°C ).
In a large skillet, melt the butter over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
Add the onion and garlic to the same skillet and sauté for 2-3 minutes until softened. Add the sliced mushrooms and continue to cook for another 5 minutes, or until the mushrooms are tender.
Sprinkle the flour over the mushrooms and onions and stir to combine. Cook for 1-2 minutes, stirring constantly.
Slowly whisk in the chicken broth, making sure there are no lumps. Add the heavy cream, thyme, salt, and black pepper. Stir to combine and bring to a simmer. Simmer for 5-10 minutes, or until the sauce has thickened.
Add the chicken back to the skillet and stir to combine.
Roll out the puff pastry on a floured surface until it is slightly larger than the skillet. Carefully place the puff pastry over the chicken and mushroom mixture, tucking the edges down into the skillet.
Brush the beaten egg over the top of the puff pastry.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
Remove from the oven and allow to cool for a few minutes before serving.
Enjoy your delicious chicken and mushroom pie!
