Chicken and mushroom bake with puff pastry

Why spend money on store-bought pies when you can make this delicious yet simple chicken and mushroom bake with a creamy filling and a golden puff pastry crust at a fraction of the cost? Once you try it, you'll want to make it time and time again!

📝 Ingredients

• 2 rolls puff pastry
• 1 pound / 450 grams skinless chicken breast fillets
• 1/4 pound / 100 grams white mushrooms
• 2 ounces / 60 grams butter
• 1 cup / 240 ml chicken stock (you can make it with a stock cube)
• 2 tablespoons / 15 grams cornflour / cornstarch
• 1/4 cup / 60 ml double cream
• 1 1/2 ounces / 40 grams cream cheese
• 1 small egg (for egg washing)
• Salt (to taste)

👨‍🍳 Instructions

1. 1--- Preparation ---
2. 2Remove the puff pastry from the refrigerator and allow it to come to room temperature.
3. 3Cut the chicken and mushrooms into approximately 1 cm pieces.
4. 4Dissolve the cornflour/cornstarch in 3 tablespoons of water and set it aside until needed.
5. 5--- Make the filling ---
6. 6Melt the butter in a frying pan, then add the chicken and stirfry over a medium heat until the chicken turns white (about 3 minutes). Don't worry about cooking the chicken all the way through, it will continue to cook once it goes into the oven.
7. 7Add the mushrooms and continue to stirfry until the mushrooms soften (2 to 3 minutes). You will find you have quite a bit of moisture in the pan at this stage. That's perfectly fine.
8. 8Pour in most of the stock. The actual amount will depend on how much liquid was in the pan after frying the chicken. Stir the cornflour mix and stir it into the chicken. Stir over a low heat until the mixture thickens. Add the remaining stock only if needed. You should be able to see a trail on the bottom of the pan when you draw a spoon through it.
9. 9Add the cream and cream cheese and stir until the cheese has dissolved.Season with salt to taste.Set the mixture aside to cool. You don't want to be putting the hot mixture onto the pastry or the pastry will turn soggy and become unmanageable.
10. 10--- Assemble and bake ---
11. 11Preheat the oven to 200°C / 400°F
12. 12Break the egg into a small bowl and beat it lightly. Set aside until needed.
13. 13Line 2 baking trays with baking parchment, or brush the baking trays lightly with oil to prevent the chicken bakes from sticking.
14. 14Unroll the puff pastry and cut it into 8 equal rectangles.
15. 15Take one piece of pastry and brush the edges with the beaten egg. Arrange a spoonful of filling in the centre of the pastry.You may find it easier to do this if you place it on a baking tray first.
16. 16Use a fork to seal the edges of the pastry. Make shallow cuts on top of the pastry and brush the top of each pie with beaten egg.
17. 17Bake in the preheated oven for 20 to 25 minutes until the pastry is puffed and golden.
18. 18Repeat with the remaining filling and a second roll of puff pastry.
19. 19Serve hot as a main meal with potatoes and vegetables or serve cold as a snack.