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Golden-baked chicken mushroom pastry filled with creamy chicken, sautéed mushrooms, and herbs on a white board.
Linda

Chicken Mushroom Pastry

Flaky, buttery pastry wrapped around a creamy chicken and mushroom filling scented with garlic and thyme. Elegant enough for brunch or dinner, simple enough for a cozy weekend bake.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Main Course
Cuisine: British-French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Chicken & Mushroom Filling
  • 2 cups cooked chicken, diced
  • 1 cup mushrooms, sliced (cremini or baby bella)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 3/4 cup milk or cream
  • 1/2 tsp dried thyme
  • kosher salt and black pepper to taste
  • 1 tbsp fresh parsley, chopped optional, for brightness
For the Pastry & Assembly
  • 2 sheets puff pastry store-bought, thawed in fridge
  • all-purpose flour for dusting the work surface
  • 1 large egg for egg wash
  • 1 tbsp water for egg wash

Equipment

  • Skillet
  • Saucepan
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • Pastry Brush
  • Knife
  • Fork

Method
 

  1. Make the filling: Melt the butter in a skillet over medium heat. Add the onion and garlic and sauté until fragrant and translucent, 2–3 minutes. Stir in the mushrooms and cook until they release their moisture and turn golden.
  2. Sprinkle in the flour and cook, stirring, for 30 seconds. Slowly whisk in the milk or cream until smooth and gently thickened. Fold in the diced chicken, thyme, salt, pepper, and parsley. Simmer 1–2 minutes, then transfer to a shallow dish and let cool completely.
  3. Prep the pastry: Heat oven to 200°C/400°F. Line a baking sheet with parchment. On a lightly floured surface, roll the puff pastry to smooth the seams and trim edges. Cut into 8 rectangles (about 10×12 cm each) or desired shapes.
  4. Fill & seal: Spoon cooled filling into the center of each piece (do not overfill). Fold pastry over to form pockets. Crimp edges with a fork to seal. Cut a small steam vent on top.
  5. Egg wash & bake: Whisk egg with water and brush over tops. Bake 20–25 minutes until deeply golden and flaky.
  6. Rest & serve: Let pastries rest 10 minutes for the filling to settle. Serve warm with a crisp green salad, mashed potatoes, or a light mushroom cream sauce.

Notes

Tips: Keep pastry and tools cold for maximum flake. Always cool the filling before assembly to prevent soggy bottoms. Don’t overfill, and seal edges well to avoid leaks. For extra umami, mix cremini with shiitake or oyster mushrooms. To spice it up, add a pinch of chili flakes or smoked paprika.
Make-ahead & freezing: Assemble and refrigerate up to 24 hours before baking. Freeze unbaked pastries and bake from frozen (about 30 minutes). Reheat baked pastries in the oven or air fryer to re-crisp.