Fragrant, golden and irresistibly juicy, this puff pastry pie combines chicken, cremini mushrooms and stretchy mozzarella. The filling is quickly sautéed with cream and thyme, then baked until the crust turns beautifully crisp and golden. Ideal for a family dinner or a warm snack.
Ingredients
- Chicken breast — 10.6 oz | 300 g
- Cremini mushrooms — 10.6 oz | 300 g
- Yellow onion — 1
- Garlic — 1 clove
- 20–33% cream — 1.8 oz | 50 g
- Mozzarella — 3.5 oz | 100 g
- Puff pastry — 2 sheets
- Egg — 1
- Dried thyme — 1/2 tsp | 0.5 tsp
- Salt — 1/2 tsp | 0.5 tsp
- Ground black pepper — 1/4 tsp | 0.25 tsp
- Vegetable oil — 1 tbsp for frying
Step-by-step recipe
- Thaw the puff pastry according to the package instructions. Cut the chicken breast into 1/2–3/4 in | 1–1.5 cm cubes, finely slice the onion, slice the mushrooms, and mince the garlic.
- Preheat the oven to 400°F | 200°C (top and bottom heat). Line a baking sheet with parchment.
- Heat the oil in a skillet and sauté the onion for 2–3 minutes until softened. Add the mushrooms and cook for 5–6 minutes, until the moisture evaporates and they begin to brown lightly.
- Add the chicken and cook for 5–7 minutes, until it turns opaque and lightly golden.
- Add the garlic, thyme, salt and pepper. Pour in the cream, stir, and cook for 1–2 minutes until slightly thickened. Remove from the heat and let the filling cool to warm.
- Place the first sheet of pastry on the baking sheet. Spread the filling evenly, leaving a 1/2–3/4 in | 1–2 cm border, and top with grated or sliced mozzarella.
- Cover with the second sheet of pastry and pinch the edges to seal. Make a few small slits or a lattice pattern so steam can escape. Brush with beaten egg.
- Bake for 25 minutes at 400°F | 200°C, until appetizingly golden. Rest the pie for 10 minutes, then slice and serve.
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Tips and variations
- Cheese: mozzarella can be replaced with mild suluguni, gouda, or a blend of firm cheese with good melt.
- Pastry: you can use yeast or yeast-free puff pastry. The key is to cool the filling well so the layers stay crisp.
- Aromatics: thyme pairs beautifully with mushrooms. Oregano, rosemary, or herbes de Provence also work well.
- Juicy mushrooms: cook the mushrooms until all the liquid evaporates for a crisp crust and no soggy bottom.
- Shape: make it closed, braided, or folded into an envelope. Be sure to leave steam vents.
Serving and storage
Serve warm with a fresh salad or a light sour cream and herb sauce. Store leftovers in the refrigerator for up to 2 days and reheat in the oven at 320–340°F | 160–170°C to preserve the flaky layers.
Nutritional value
| Per serving | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 24 g |
| Fat | 26 g |
| Carbohydrates | 30 g |
FAQ
Can I replace cremini mushrooms with other mushrooms?
Yes, oyster mushrooms or wild mushrooms work well. Sauté them until their moisture has evaporated and adjust the cooking time if needed.
How do I avoid a soggy bottom?
Let the filling cool before assembling, cook off the mushroom moisture, and preheat the oven to 400°F | 200°C. Bake on the middle rack.
What can I use instead of mozzarella?
You can use suluguni, young gouda, or a mix of grated hard cheese with a little cream cheese for stretch.