1 lb boneless, skinless chicken thighs or breasts, diced

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, minced

8 oz mushrooms, sliced

2 tbsp all-purpose flour

1 cup chicken broth

1/2 cup heavy cream

1 tsp Dijon mustard

1 tsp fresh thyme (or 1/2 tsp dried)

Salt and black pepper, to taste

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

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Prepare the Filling: Preheat oven to 400°F (200°C). Heat olive oil in a skillet. Add onion and garlic, cooking until softened. Add mushrooms and cook until browned. Stir in diced chicken and cook until lightly golden and cooked through.
Make the Sauce: Sprinkle flour over chicken and mushrooms. Gradually add chicken broth and heavy cream. Stir until the mixture thickens. Add Dijon mustard, thyme, salt, and pepper. Simmer for 5 minutes, then remove from heat and let cool slightly.
Assemble the Pie: Transfer the filling to a pie dish. Cover with puff pastry, trim the edges, and crimp them to seal. Cut a small slit in the center for steam to escape.
Bake the Pie: Brush the pastry with beaten egg. Bake for 25–30 minutes, until the pastry is golden brown and puffed.
Serve: Let the pie rest for 5 minutes before slicing and serving.

Add extra veggies like spinach, peas, or carrots for more nutrition.

Make individual-sized pies by using ramekins for a fun twist.

For a dairy-free option, substitute coconut cream for heavy cream and use dairy-free puff pastry.

Make the filling ahead and store it in the fridge for up to 24 hours before assembling the pie.