Savory Chicken and Mushroom Pie

This Savory Chicken and Mushroom Pie combines tender chicken with earthy mushrooms and a rich, creamy sauce, all encased in a flaky pastry crust. The addition of fresh herbs and a hint of white wine elevates this traditional dish with a modern twist, making it perfect for family dinners or gatherings. It's a comforting meal that meets dietary requirements by being balanced and wholesome.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon white wine (optional)
• 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic; sauté until the onion is translucent.
3. Add the mushrooms and cook until they are browned and tender.
4. Stir in the shredded chicken, chicken broth, heavy cream, thyme, parsley, salt, pepper, and white wine. Cook for about 5 minutes until the mixture is heated through and slightly thickened.
5. Roll out the puff pastry on a floured surface and fit it into a pie dish, leaving some overhang.
6. Pour the chicken mixture into the pastry-lined pie dish. Fold the overhanging pastry over the filling, or cover with another sheet of pastry if desired.
7. Brush the top with the beaten egg to give it a golden color.
8. Cut small slits in the top to allow steam to escape.
9. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
10. Let cool for a few minutes before serving.