(No alcohol, simple ingredients.)
Ingredients (serves 4)
Filling
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2 tbsp oil or butter
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1 small onion, diced
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2 cloves garlic, minced
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2 cups cooked chicken, chopped (roast or pan-cooked)
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1½ cups mushrooms, sliced
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2 tbsp flour
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1 cup chicken broth
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½ cup milk
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Salt & pepper to taste
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½ tsp thyme or mixed herbs (optional)
Topping
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1 sheet puff pastry (thawed if frozen)
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1 egg, beaten (for brushing)
Instructions
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Preheat oven to 400°F (200°C).
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Heat oil or butter in a pan. Cook onion for 3–4 minutes until soft.
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Add garlic and mushrooms. Cook until mushrooms release their moisture.
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Stir in flour and cook for 1 minute.
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Gradually add chicken broth and milk, stirring until thick and creamy.
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Add chicken, herbs, salt, and pepper. Simmer 2–3 minutes.
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Spoon filling into a baking dish.
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Place puff pastry on top, trim edges, and cut a small slit in the center.
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Brush with beaten egg.
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Bake 20–25 minutes until golden and puffed.
Tips & Variations
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Add peas or carrots for extra veggies 🥕
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Use rotisserie chicken to save time
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For extra richness, stir in a little cheese before baking
If you want, I can give you a mini pie, one-pot, or air fryer version 😊