Creamy Chicken and Mushroom Parcels with Savoury Gravy
A quick and hearty meal featuring tender chicken and savory mushrooms wrapped in a delightful pastry with a velvety gravy.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup mushrooms, sliced Cremini recommended for earthy flavor.
- 1 cup heavy cream Can substitute with a lighter option.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme Dried or fresh, use what you have.
- 1 tablespoon olive oil
- to taste salt and pepper
For the Pastry
- 4 sheets puff pastry Store-bought for ease.
- 1 large egg, beaten For egg wash.
Instructions
Cooking the Filling
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the garlic and sliced mushrooms; stir until the mushrooms are softened.
- Stir in the shredded chicken, thyme, and heavy cream. Let it simmer for about 5-7 minutes, thickening slightly. Season with salt and pepper to taste.
Prepare the Pastry
- Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface.
- Cut the pastry into squares that are large enough to hold the filling.
Assemble and Bake
- Spoon a portion of the creamy chicken mixture onto the center of each pastry square. Fold and seal the edges.
- Brush the tops with the beaten egg and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes or until golden brown.
Make the Gravy
- Using the same skillet, add more cream and chicken broth to simmer until thickened. Optionally, add some leftover mushroom filling.
Notes
Feel free to use leftover meats or add greens like chopped spinach to the filling. If the pastry tears, patch it with a piece of leftover pastry.