Enhanced Chicken and Mushroom Pie

Ingredients

• Puff pastry (1 sheet, thawed)
• Egg (1, beaten (for egg wash))
• Unsalted butter (2 tablespoons)
• Chicken breasts (2, diced into bite-sized pieces)
• Onion (1, diced)
• Garlic (2 cloves, minced)
• Mushrooms (8 ounces, sliced)
• All-purpose flour (2 tablespoons)
• Chicken broth (1 cup)
• Heavy cream (1/2 cup)
• Fresh thyme (1 tablespoon, chopped (or 1 teaspoon dried))
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt the unsalted butter over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned on all sides, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms, diced onion, and minced garlic. Sauté until the mushrooms are golden and the onion is translucent, about 5 minutes.
4. Sprinkle the flour over the sautéed mushrooms and onions, stirring to coat evenly. Cook for an additional minute to eliminate the raw flour taste.
5. Gradually pour in the chicken broth while stirring constantly until the mixture thickens, about 3-4 minutes.
6. Stir in the heavy cream, fresh thyme, salt, and pepper. Add the cooked chicken back to the skillet and mix well until all ingredients are combined.
7. Transfer the chicken and mushroom filling to a pie dish, spreading it evenly.
8. Roll out the puff pastry sheet to fit over the top of the pie dish. Place the pastry over the filling, pressing the edges to seal. Cut a few slits in the pastry to allow steam to escape.
9. Brush the top of the pastry with the beaten egg for a beautiful golden finish.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
11. Remove from the oven and let it cool for a few minutes before serving. Slice and serve warm, enjoying the hearty flavors of your Chicken and Mushroom Pie!