Hey there, friend! Today, I’m so excited to share with you a delightful little treasure from my kitchen: Chicken and Mushroom Pastry! I absolutely adore this recipe, and let me tell you why. The first time I made it, it was for a cozy gathering with some friends. The smell wafting through my house was absolutely mesmerizing, and when we finally sat down to eat, these little golden parcels were devoured in minutes. There’s something special about flaky puff pastry filled with a creamy chicken and mushroom mixture that just screams comfort food!
What I love even more is how versatile this dish is. You can whip it up for a casual weeknight dinner, serve it as an appetizer at a fancy get-together, or make it just because you want something scrumptious. Plus, who doesn’t enjoy a little bit of pastry fun in the kitchen, right? So, roll up your sleeves, and let’s get to cooking!
What’s in Chicken and Mushroom Pastry?
Boneless, skinless chicken breasts: The star of the show! I usually opt for organic chicken if I can find it. It’s juicy and tender when cooked just right.
Mushrooms: I love using either button or cremini mushrooms because they add a lovely earthy flavor. Finely chopping them ensures they mix seamlessly into the filling!
Onion: A small onion, finely chopped will give your dish a sweet and savory base. If you’re feeling adventurous, a shallot works well too!
Garlic: Because everything is better with garlic! I always use fresh cloves—just a couple will add a whole lot of flavor!
Olive oil: Just enough to sauté the veggies; I prefer a good quality extra virgin olive oil to enhance the richness.
Dried thyme: A classic herb to complement the savory filling—feel free to use fresh if you have it!
Salt and black pepper: Essential seasonings to elevate the flavors. I use sea salt and freshly cracked black pepper for that extra punch.
Cream cheese: This brings the filling together, giving it a rich and creamy texture. Make sure it’s softened for easy mixing.
Cheddar cheese (optional): I can’t resist adding some shredded cheddar for a gooey, cheesy goodness. Use sharp cheddar for a bit more flavor kick!
Puff pastry: The magic ingredient! You can either make your own if you’re feeling inspired or grab a frozen package from the store (totally my go-to!).
Egg: Beaten, for that beautiful golden egg wash that makes these pastries shine.
Fresh dill or parsley: A little garnish goes a long way in brightening up our pastries before serving!
Is Chicken and Mushroom Pastry Good for You?
Oh, let’s chat about that! While these pastries are undeniably delicious, they are a bit indulgent due to the cream cheese and puff pastry.
Chicken: A great source of protein and generally low in fat, especially if you stick with lean cuts like boneless, skinless breasts.
Mushrooms: Packed with nutrients, they provide fiber and antioxidants, making them a wonderful addition to your meal.
Cream cheese: While it does add creaminess, it’s also high in calories and fat. If you’re looking for a lighter alternative, you might try using a low-fat cream cheese or Greek yogurt as a swap.
Puff pastry: Flaky and fabulous, but definitely not the healthiest component. It’s okay to indulge every now and then, right?
In short, these pastries can be a lovely part of a balanced diet, especially if paired with a fresh salad to add some crunch and vitamins!
Ingredients List
– 1 lb boneless, skinless chicken breasts, diced
– 8 oz mushrooms, finely chopped (button or cremini)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cream cheese, softened
– 1 cup shredded cheddar cheese (optional)
– 1 package (17.5 oz) puff pastry, thawed
– 1 egg, beaten (for egg wash)
– Fresh dill or parsley, for garnish
This recipe serves about 4 people, depending on how hungry everyone is!
How to Make Chicken and Mushroom Pastry?
1. Preheat your oven to 400°F (200°C). Get that oven nice and toasty while we prep!
2. In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and sauté until it’s translucent, about 3-4 minutes.
3. Stir in the minced garlic and chopped mushrooms. Cook those beauties for an additional 5-7 minutes until the mushrooms are tender and most of their moisture has evaporated.
4. Add the diced chicken into the mix, along with the dried thyme, salt, and pepper. Cook until the chicken is fully cooked, about 5-7 minutes. Remove from heat and let it cool a bit.
5. In a large bowl, combine the cream cheese and any shredded cheddar cheese (if using) with the chicken mixture until it’s all well blended.
6. On a lightly floured surface, roll out the puff pastry. Cut it into 4 equal squares (or more if you want bite-sized treats!).
7. Place a generous spoonful of the chicken and mushroom mixture in the center of each pastry square.
8. Fold the pastry over to form a triangle or rectangle, sealing the edges with a fork (make it cute!).
9. Brush the tops with the beaten egg to achieve that gorgeous golden color when baking.
10. Place the pastries on a baking sheet lined with parchment paper and pop them in the oven for 20-25 minutes, or until they’re golden brown and puffed up.
11. Remove from the oven and let them cool slightly before serving. Don’t forget to garnish with fresh dill or parsley for that extra flair!
Perfect Pairings and Pastry Tips
Here are a few ways to elevate your Chicken and Mushroom Pastry experience! These little guys make a fantastic appetizer or light meal, but if you want to stretch it into something more, consider serving them with a crisp green salad or a side of dipping sauce like ranch or garlic aioli.
Feel free to customize! Swap in other vegetables like spinach or zucchini, add some spices for heat, or even swap the chicken for turkey or a vegetarian option like chickpeas!
Now, whether you’re entertaining guests or enjoying a quiet night in, I hope you give this recipe a try! I guarantee it’ll impress anyone lucky enough to have a bite. And hey, I’d love to hear how yours turn out so don’t forget to share your cooking adventures with me! Happy baking!
