Ingredients:2 chicken breasts, cooked and shredded200g mushrooms, sliced1 onion, finely chopped2 cloves garlic, minced1 cup chicken broth1 cup heavy cream1 tablespoon flour1 tablespoon butter1 teaspoon dried thymeSalt and pepper, to taste1 sheet of puff pastry (or two, depending on the size of the dish)Fresh parsley, chopped (for garnish)Instructions:Prepare the Filling: In a large skillet, melt butter over medium heat. Add onions and garlic, sautéing until soft and fragrant (about 2-3 minutes). Add the mushrooms and cook for another 4-5 minutes until they release their juices and begin to brown.Make the Sauce: Sprinkle the flour over the mushroom mixture and stir to combine. Gradually add chicken broth, whisking continuously to avoid lumps. Once the broth is incorporated, pour in the cream and continue to cook, stirring occasionally, until the sauce thickens (about 5-7 minutes). Stir in the cooked chicken, thyme, salt, and pepper. Remove from heat and set aside.Assemble the Pie: Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface to fit the size of your pie dish. Place the pastry into the dish, pressing it gently along the edges. Pour the chicken and mushroom mixture into the dish, spreading it evenly. If you have excess pastry, you can top the pie with a second sheet of puff pastry, pressing the edges to seal.Bake the Pie: Cut a few small slits in the top of the pastry to allow steam to escape. Bake the pie for 20-25 minutes, or until the pastry is golden brown and puffed up.Serve: Remove the pie from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley for a touch of color. Enjoy your delicious savory French chicken and mushroom pie!
Savory French Chicken and Mushroom Pie
