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Creamy Chicken and Mushroom Pasty With Puff Pastry

A Chicken and Mushroom pasty makes a delicious snack or tasty lunch. They’re easy to make and can be assembled and frozen for a quick bite when you’re hungry!

Recipe Overview

Skill Level:

SKILLED BEGINNER

Prep Time:

30 MINUTES

Prep-Ahead?

Yes!

Cook Time:

25 MINUTES

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A person is slicing a chicken and mushroom pasty in half on a wooden chopping board.

What Makes This Recipe Great

With a creamy chicken filling that’s packed with flavour from sliced mushrooms to salty bacon. These are bakery-quality puff pastry pasties that are made from scratch in your own kitchen.

These mushroom pasties are comfort food at it’s finest. With a delicate golden puff pastry casing and creamy rich filling. You can enjoy a filling and warming snack that the whole family will enjoy.

If you love creamy chicken and mushroom pies or Greggs chicken bakes, these pasties are a mash-up version of the two classics that you can hold in your hands.

Equipment Needed:

  • Small Saucepan: Used to melt butter and create the roux.
  • Large Saucepan: Used to heat the milk with the flavourings, make sure you have one big enough to comfortably fit everything. Ideally, use one with a heavy bottom to prevent the milk from scorching.
  • Whisk: You’ll need this to create the Bechamel sauce, it helps to prevent lumps forming.
  • Sieve: Used to strain the milk and remove the bay leaf, cloves, peppercorns, and onion.
  • Large Frying Pan: Used to cook the filling.
  • Sharp Knife and Chopping Board: To slice and dice the filling ingredients and for dividing the puff pastry into portions.
  • Mixing Bowl: A large mixing bowl can be useful to mix all the filling ingredients together, or if your pan is big enough, you can simply mix it altogether in there.
  • Rolling Pin: Used to roll out the puff pastry to the desired thickness.
  • Pastry Brush: Used to brush beaten egg on the pastry for sealing and glazing.
  • Fork: Used to crimp the edges of the pastry and to poke holes for steam to escape.
  • Baking Tray/Baking Sheet: Use a large baking tray lined with baking paper (parchment paper)
  • Wire Cooling Rack: Allows the pasties to cool slightly after baking. A cooling rack allows the air to circulate and prevent the bottoms of the pasties from turning soggy.

Ingredients:

A labelled photo with all the ingredients needed to make a chicken and mushroom pasty.
  • Butter: I use an unsalted butter for this recipe and season the Bechamel sauce separately.
  • Plain Flour: Choose a plain white all-purpose flour for the roux.
  • Whole Milk: For a rich and creamy sauce, full-fat milk is best but you can use semi-skimmed if you prefer.
  • Bay Leaf, Whole Cloves and Peppercorns Onion: These ingredients add a subtle flavour to the white sauce. You can use a white, yellow or red onion.
  • Wholegrain Mustard: A delicious flavouring in the filling that compliements the cheese well.
  • Gruyere Cheese: Grate the cheese before adding it to the sauce for easy melting.
  • Chicken Breasts: Use skinless, boneless chicken breasts and dice them into small chunks.
  • Streaky Bacon: You can use smoked or unsmoked bacon, I have personally chosen an unsmoked bacon in this recipe.
  • Mushrooms: I use white closed cup mushrooms in this recipe, but you can also use chestnut mushrooms or button mushrooms too.
  • Leek: Adds a mild onion flavour to the filling.
  • White Wine: Used to deglaze the pan, adding depth and flavour to the filling mixture. A simple dry white wine is fine.
  • Puff Pastry: Forms the outer crust of the pasties, becoming golden and flaky when baked.
  • Egg: Beaten and used to brush the pastry, giving it a golden, glossy finish.

Substitutions:

Wondering if you can substitute an ingredient? Here, I will tell you if that’s possible.

Substitutions:

  • Chicken: You can use skinless, boneless chicken thighs if you prefer.
  • Whole Cloves: A very small pinch of ground cloves is fine to use.
  • Whole Peppercorns: A pinch of ground black pepper is fine.
  • Mustard: Dijon mustard makes a good substitute.
  • Cheese: You can try cheddar cheese, swiss cheese, parmesan or mozzarella. Each one will give a different flavour.
  • Bacon: You can use pancetta instead.
  • Wine: Use a splash of chicken broth if you’d prefer not to use wine.
  • Egg: You can use milk instead.

Smart Shortcuts:

In a rush and need to take some shortcuts with this recipe? Here’s some ideas:

Ready-Made White Sauce: Purchase a ready-made béchamel or white sauce from the store. This will cut down on preparation time.

Use Ready-Rolled Puff Pastry: Instead of rolling out your own puff pastry, buy ready-rolled puff pastry sheets. This will save you time and effort while still giving you delicious, flaky pastry.

Pre-Cooked Chicken: Use pre-cooked rotisserie chicken instead of cooking your own chicken breasts. Simply shred or dice the cooked chicken and add it to the filling mixture.

A person is spooning creamy chicken and mushroom filling onto a rectangle of puff pastry.

Step-By-Step Guide – How To Make Chicken and Mushroom Pasty

  • Prepare the Roux: In a small saucepan, melt half of the butter over low heat. Add the flour and whisk constantly to create a paste (roux).
A hand is tipping flour into a saucepan containing melted butter.
My hand is using a whisk to mix flour and butter together to make a roux.
  • Prepare the Flavoured Milk: Peel and roughly chop the onion. In a large saucepan, add the milk, bay leaf, cloves, peppercorns, and chopped onion. Heat gently to bring to a simmer, then let it simmer for about 5 minutes. Strain the milk into a jug to remove the bay leaf, cloves, peppercorns, and onion.
I saw spin on a stovetop containing milk and the added ingredients for the flavour.
I had this using a sieve to strain the milk into the jug.
  • Make the White Sauce: Over low heat, slowly add the strained milk to the roux while whisking continuously until a thick white sauce forms. Stir in the wholegrain mustard and grated Gruyere cheese into the white sauce and season with a little sea salt and black pepper. Set aside.
A hand is adding wholegrain mustard to the white sauce in a saucepan.
A hand is adding Gruyere cheese into the white sauce which is bubbling in a saucepan.
  • Prepare the Filling: Finely slice the leek and mushrooms. Dice the chicken breasts and chop the bacon into small pieces. In a frying pan, melt the remaining butter over medium heat and add the sliced leek and mushrooms. When the mushrooms and leek are soft and cooked through, add the diced chicken pieces and chopped bacon. Fry until the meat is cooked through. Turn up the heat and add the white wine to deglaze the pan. Scrape the base of the pan to lift any browned bits and allow the wine to reduce. Turn off the heat.
A hand is using a sharp knife to dice chicken into small pieces.
A hand is using a spatula mix diced chicken and streaky bacon pieces into the cooked mushrooms and leeks in a frying pan.
A hand is using a spatula to mix sliced mushrooms and leeks in a frying pan.
A hand is adding white wine to the ingredients in a frying pan to deglaze it.
  • Combine and Cool the Filling: Stir the white sauce into the chicken, bacon, leek, and mushroom mixture, combining everything well. Allow the mixture to cool completely to room temperature.
A frying pan containing all the filling ingredients before they are mixed together to make a creamy sauce.
A hand is using a spatula to mix the white sauce in with the chicken and mushroom mixture in a frying pan.
  • Preheat the Oven: Preheat the oven to 190°C (375°F).
  • Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface until it is about 0.5 cm thick. Using a sharp knife, divide the pastry into 24 equal rectangles. Spoon the cooled filling into the centre of 12 pastry rectangles, leaving a border around the edges.
  • Assemble the Pasties: Beat the egg in a small bowl and brush the exposed edges of the pastry with the beaten egg. Carefully place the other 12 pastry rectangles on top of each filled one. Seal the edges by crimping them with a fork. Poke holes in the top of the pastry using a fork to allow steam to escape during baking. Brush each pasty with more beaten egg.
A hand is using a pastry brush to brush beaten egg around the sides of the filling on a rectangle of puff pastry.
A hand is using a fork to crimp the edges of the puff pastry rectangles together to seal them.
Two hands are placing a rectangle of puff pastry on top of another piece that has the filling in the middle.
A hand is using a pastry brush to brush beaten egg on the tops of the chicken and mushroom pasties.
  • Bake the Pasties: Place the pasties on a lined baking tray, leaving space between each one to allow for expansion. Bake in the preheated oven for 20-25 minutes until they are golden brown and cooked through. Remove the pasties from the oven and place them on a wire cooling rack. Let them cool for a few minutes before serving, as the filling will be very hot.

Prep-Ahead Time Saving Tips for Chicken and Mushroom Pasty

Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:

TOTAL TIME SAVED:

20 MINUTES

Make the White Sauce (Save 15 minutes): Prepare the white sauce (béchamel) ahead of time. Once made, cool it completely and store it in an airtight container in the fridge for up to 3 days. You can also freeze the white sauce in a freezer-safe container for up to 3 months. Defrost in the fridge overnight and reheat gently on the stove while stirring before using it in the recipe.

Dice and Freeze the Chicken (Save 5 minutes): Dice the chicken breasts and freeze them in an airtight container or freezer bag for up to 3 months. Defrost in the fridge overnight before using.

Pre-Cook the Filling (Save 20 minutes): Cook the chicken, bacon, leek, and mushroom mixture ahead of time. Allow it to cool completely, then store it in an airtight container in the fridge for up to 2 days. Alternatively, you can freeze the cooked filling for up to 3 months. Defrost in the fridge overnight and combine with the reheated white sauce when ready to assemble the pasties.

Three chicken and mushroom pasties on a wooden board surrounded by ingredients and decorative items.

Frequently Asked Question

How can I prevent the pasties from becoming soggy?

and an Ensure the filling is fully cooled before assembling the chicken and mushroom pasties. Also, avoid overfilling the pastries to prevent leakage during baking.

Can I make smaller chicken and mushroom pasties for appetizers?

Yes, you can cut the puff pastry into smaller squares and adjust the filling accordingly to make bite-sized pasties for appetizers or parties.

Do I really need to brush the pastry with egg?

Giving each chicken and mushroom pasty an egg wash will help the puff pastry turn golden and shiny. You can get a similar effect from using milk.


Mastering This Recipe – Expert Tips

  • Roux Perfection: When making the roux (butter and flour mixture), cook it over low heat to avoid browning. This ensures a smooth and creamy sauce base without any burnt flavours.
  • Add the Milk Slowly: Whisk the milk into the roux in stages, this helps to prevent lumps forming and makes it easier to work with.
  • Cooling the Filling: Allow the chicken, bacon, mushroom, and leek mixture to cool completely before filling the pastry. This prevents the puff pastry from becoming soggy and ensures a crisp texture after baking.
  • Puff Pastry Handling: Handle the puff pastry gently when rolling it out and assembling the pasties. Overworking the pastry can make it tough and less flaky. Keep it chilled until ready to use to maintain its structure.
  • Resting Before Serving: Let the pasties cool on a wire rack for a few minutes after baking. This allows the filling to set slightly, making them easier to handle and enjoy without burning your mouth.

Storage

  • Storage: Once baked, allow the Chicken and Mushroom Pasties to cool completely. Store in an airtight container in the fridge for up to 3 days.
  • Freezing: It is best to freeze the chicken pasties before baking. Place the assembled pasties on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Freeze for up to 1 month. To bake from frozen, preheat your oven to 180°C (350°F) and bake for 25-30 minutes, or until golden brown and cooked through.
  • Reheating: To reheat, preheat your oven to 180°C (350°F). Place the pasties on a baking sheet and warm in the oven for about 10-15 minutes, or until heated through.
Three chicken and mushroom pasties on a wooden board surrounded by ingredients and decorative items.

Creamy Chicken and Mushroom Pasty with Puff Pastry

5 from 1 vote
A classic combination of chicken and mushrooms in a creamy white sauce. All wrapped up in a puff pastry pasty. A chicken and mushroom pasty makes a comforting snack or lunch that the whole family can enjoy.
Print Recipe Pin Rate Save
Course: lunch, Snack
Cuisine: British
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 Pasties
Calories: 655kcal

Ingredients
  

  • 70 g Butter
  • 40 g Plain Flour
  • 600 ml Whole Milk, full fat
  • 1 Bay Leaf
  • 4 whole Cloves
  • 1 small Onion
  • 1 tsp Whole Peppercorns
  • 1 tbsp Wholegrain Mustard
  • 70 g Gruyere Cheese
  • 1 small Leek
  • 200 g Mushrooms
  • 3 Chicken Breasts
  • 8 rashers Streaky Bacon
  • 1 tbsp White Wine
  • Sea Salt and Black Pepper
  • 1 kg Puff Pastry
  • 1 Egg

Instructions

  • In a small saucepan, melt half of the butter over low heat. Add the flour and whisk constantly to create a paste (roux).
  • Peel and roughly chop the onion.
  • In a large saucepan, add the milk, bay leaf, cloves, peppercorns, and chopped onion. Heat gently to bring to a simmer, then let it simmer for about 5 minutes.
  • Strain the milk into a jug to remove the bay leaf, cloves, peppercorns, and onion.
  • Over low heat, slowly add the strained milk to the roux while whisking continuously until a thick white sauce forms.
  • Stir in the wholegrain mustard and grated Gruyere cheese into the white sauce. Season with a little salt and pepper. Set aside.
  • Finely slice the leek and mushrooms. Dice the chicken breasts and chop the bacon into small pieces.
  • In a frying pan, melt the remaining butter over medium heat and add the sliced leek and mushrooms.
  • When the mushrooms and leek are soft and cooked through, add the diced chicken and chopped bacon. Fry until the meat is cooked through.
  • Turn up the heat and add the white wine to deglaze the pan. Scrape the base of the pan to lift any browned bits and allow the wine to reduce. Turn off the heat.
  • Stir the white sauce into the chicken, bacon, leek, and mushroom mixture, combining everything well. Allow the mixture to cool completely.
  • Preheat the oven to 190°C (375°F).
  • Roll out the puff pastry on a lightly floured surface until it is about 0.5 cm thick.
  • Using a sharp knife, divide the pastry into 24 equal rectangles.
  • Spoon the cooled filling into the centre of 12 pastry rectangles, leaving a border around the edges.
  • Beat the egg in a small bowl and brush the exposed edges of the pastry with the beaten egg.
  • Carefully place the other 12 pastry rectangles on top of each filled one. Seal the edges by crimping them with a fork.
  • Poke holes in the tops of the pasties using a fork to allow steam to escape during baking.
  • Brush each pasty with more beaten egg.
  • Place the pasties on a lined baking tray, leaving space between each one to allow for expansion.
  • Bake in the preheated oven for 20-25 minutes until they are golden brown and cooked through.
  • Remove the pasties from the oven and place them on a wire cooling rack. Let them cool for a few minutes before serving, as the filling will be very hot.

Recipe Notes

For ‘Prep Ahead Tips,’ ‘Smart Shortcuts,’ and ‘Mastering This Recipe’ guidance, visit the full recipe post!
  • Cheese Options: Substitute Gruyere cheese with Swiss cheese or a strong cheddar for different flavours. 
  • Storage: Store leftover pasties in an airtight container in the fridger for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes until warmed through.
  • Freezing: You can freeze unbaked assembled pasties. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer-safe container or bag. Bake from frozen, adding a few extra minutes to the baking time.
  • Egg Wash Alternative: Substitute beaten egg with milk or cream for brushing the pasties before baking. This will still give them a golden colour without the shine.
  • Make-Ahead: Prepare the filling up to a day in advance and keep refrigerated until ready to assemble and bake the pasties. This saves time on the day of serving.

Nutrition Estimate

Calories: 655kcal | Carbohydrates: 45g | Protein: 23g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 369mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 3mg

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