**Chicken Mushroom Pie with Duchess Potato**
🍽️ **Ingredients:**
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 lb mixed mushrooms, sliced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 package (17.3 oz) refrigerated puff pastry
👨🍳 **Preparation Steps:**
1. 🍄 Sauté mushrooms in olive oil over medium heat until softened, about 8 minutes. Remove from pan and set aside.
2. 🐔 In the same pan, brown the chicken pieces. Don’t overcrowd the pan; work in batches if necessary.
3. 🥣 Add the cooked mushrooms back to the pan with the chicken. Pour in the chicken broth and bring to a simmer. Let it simmer for 10 minutes, or until the chicken is cooked through.
4. 🥛 Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for another 5 minutes to thicken slightly. Remove from heat.
5. 🥧 Pour the chicken and mushroom mixture into a 9-inch pie dish.
6. ✨ Unfold the puff pastry sheet and cut to fit the pie dish, leaving a slight overhang. Crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Brush with egg wash (optional, for a golden finish). Bake at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and puffed.
⏱️ **Cooking Time:** 55 minutes
👥 **Servings:** 6
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