Creamy Chicken and Mushroom Puff Pastry Delight: A Comforting Culinary Experience

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cups mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cups heavy cream
• 1 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 sheet thawed puff pastry
• 1 egg beaten (for egg wash)
• 1 Prise fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and mushrooms. Sauté for about 5 minutes until the onion is translucent and mushrooms are tender. Stir in the garlic and cook for an additional minute until fragrant.
2. Add the cooked chicken, chicken broth, thyme, paprika, salt, and pepper to the skillet. Stir well and let it simmer for about 5 minutes to allow the flavors to meld.
3. Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for another 5-7 minutes until the sauce thickens slightly. Remove from heat and let it cool for a few minutes.
4. Preheat your oven to 400°F (200°C).
5. On a lightly floured surface, roll out the puff pastry sheet to fit your baking dish or to create individual servings. If you’re using a baking dish, press the pastry into the dish with some overhang.
6. Pour the creamy chicken and mushroom mixture into the pastry, spreading it evenly. If you have leftover pastry, you can cut it into strips and create a lattice over the filling.
7. Brush the edges of the pastry with the beaten egg for a golden brown finish.
8. Place the pastry in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
9. Once baked, remove from the oven and let it cool slightly. Garnish with fresh chopped parsley before serving.