Golden puff pastry pie with chicken, mushrooms, and cheese — the kind of dish that lands beautifully at a family dinner or a relaxed gathering. The filling stays juicy and fragrant, the crust bakes up crisp and deeply layered, and the whole recipe comes together quickly thanks to ready-made pastry.
Ingredients
- Puff pastry (2 sheets) — 500g (1 lb 2 oz)
- Chicken breast — 400g (14 oz)
- Button mushrooms — 300g (10.5 oz)
- Yellow onion — 1 medium (about 120g / 4 oz)
- Garlic — 2 cloves
- Hard cheese — 150g (5.3 oz)
- Sour cream, 20% — 2 tbsp
- Vegetable oil — 1 tbsp
- Butter — 20g (0.7 oz)
- Salt — to taste
- Black pepper — to taste
- Paprika — 1/2 tsp (optional)
- Egg for brushing — 1
- Sesame seeds — 1 tbsp (optional)
- Fresh dill and parsley, chopped — 2 tbsp
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C). Transfer the pastry to the refrigerator for 20–30 minutes so it rolls out more easily.
- Cut the chicken breast into small cubes. Finely chop the onion and garlic. Slice the mushrooms. Grate the cheese on the large holes of a box grater.
- Heat a skillet with the vegetable oil and a piece of butter. Sauté the onion until soft, 3–4 minutes, then add the garlic for 30 seconds.
- Add the mushrooms and cook over high heat for 5–7 minutes, until their moisture evaporates and they pick up a light golden edge.
- Add the chicken and cook for 4–5 minutes, until it turns opaque and is only partially cooked through. Season with salt, pepper, and paprika.
- Stir in the sour cream, warm for 1 minute, then cool the filling completely so the pastry stays crisp and layered.
- Roll out the first pastry sheet to fit a 24–26 cm (9.5–10 in) pie dish and line the dish, leaving a slight overhang for the edges. Prick the base with a fork.
- Spread the cooled filling evenly over the pastry and sprinkle with half of the cheese.
- Cover with the second pastry sheet and seal the edges well. Cut 3–4 small slits for steam to escape. Brush with the beaten egg and, if you like, scatter over sesame seeds. Add the remaining cheese on top, or sprinkle it on during the last 10 minutes of baking.
- Bake for 25–30 minutes, until the crust is a rich, deep golden brown. Let the pie rest for 10 minutes before slicing.
Nutritional Value
| Nutrition | Per 1 serving (of 6) |
|---|---|
| Calories | 420 kcal |
| Protein | 24 g |
| Fat | 28 g |
| Carbohydrates | 24 g |
| Fiber | 1 g |
| Sodium | 1.2 g |
Serving and Storage
- Serve warm with a crisp green salad or grilled vegetables.
- Store in the refrigerator for up to 2–3 days in an airtight container.
- Reheat in a 350°F (180°C) oven for 8–10 minutes to keep the pastry crisp.
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Tips and Variations
- Pastry: both yeasted and yeast-free puff pastry work well. For an especially crisp bottom, bake on a preheated baking sheet.
- Chicken: cooked or roasted chicken breast works too — just add it at the end to warm through.
- Cheese: try sulguni, Gouda, or pizza mozzarella for a stretchy, creamy finish.
- Extra creaminess: replace the sour cream with 10–20% cream or plain Greek yogurt.
- Aromatics: add a pinch of nutmeg or a little thyme — both pair beautifully with mushrooms.
Frequently Asked Questions
Can I use frozen mushrooms?
Yes, but cook off all the liquid first so the pastry does not turn soggy.
How do I avoid a soggy bottom?
Prick the base with a fork, use a well-heated baking sheet or pie dish, and make sure the filling is completely cool before assembling.
What can I use instead of sour cream?
10–20% cream, Greek yogurt, or a spoonful of soft cream cheese. Adjust the texture so the filling stays moist but not runny.
Can I make individual hand pies?
Yes. Cut the pastry into squares, spoon in the filling, seal well, and bake for 18–22 minutes at 400°F (200°C).
Can I use turkey instead of chicken?
Absolutely. Cut it finely and cook it the same way, just until partially cooked through.