Chicken and Mushroom Pie

Ingredients

• Egg - 1, beaten (for egg wash)
• Puff pastry - 1 sheet, thawed
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Heavy cream - 1/2 cup
• Chicken broth - 1 cup
• All - purpose flour - 2 tablespoons
• Butter - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Mushrooms - 8 ounces, sliced
• Chicken breasts - 2, boneless and skinless, diced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the mushrooms, onion, and garlic. Sauté until the mushrooms are golden and the onion is translucent.
4. Sprinkle the flour over the mushrooms and onions, and stir to coat.
5. Slowly pour in the chicken broth, stirring constantly. Cook until the mixture thickens.
6. Stir in the heavy cream, thyme, salt, and pepper. Add the cooked chicken back to the skillet and mix well.
7. Transfer the chicken and mushroom mixture to a pie dish.
8. Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and press the edges to seal. Cut a few slits in the pastry to allow steam to escape.
9. Brush the pastry with beaten egg for a golden finish.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and the filling is bubbling.
11. Remove from the oven and let it cool for a few minutes before serving.
12. Enjoy the delicious chicken and mushroom pie!