Ingredients:

  • 2 sheets of puff pastry (thawed)
  • 1 large egg (beaten for egg wash)
  • 1 lb boneless, skinless chicken breasts, diced
  • 8 oz cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat.
  3. Add diced onions and sauté until translucent.
  4. Stir in garlic and mushrooms; cook until mushrooms are browned.
  5. Add diced chicken and season with thyme, salt, and pepper.
  6. Cook until chicken is no longer pink.
  7. Sprinkle flour over the mixture; stir to combine.
  8. Gradually add chicken stock and heavy cream; cook until the sauce thickens. Remove from heat.
  9. Roll out puff pastry on a lightly floured surface.
  10. Line the pie dish with one sheet of pastry.
  11. Pour the filling into the crust.
  12. Cover with the second sheet of puff pastry, sealing the edges and cutting vents on top.
  13. Bake for 25-30 minutes or until golden brown.
  14. Let cool for 10 minutes before slicing and serving.