Creamy Chicken and Mushroom Pillows with Savory Gravy is a delightful dish that brings comfort and flavor to your table. These flaky, buttery pastry pillows are stuffed with a rich, creamy chicken and mushroom filling, complemented perfectly by the savory gravy. Not only is this meal a treat for your taste buds, but it also packs protein for a satisfying and nourishing dinner. Whether you’re looking to impress guests or simply enjoy a cozy night in, these creamy pillows are sure to become a favorite in your household.
Why make this Creamy Chicken and Mushroom Pillows with Savory Gravy recipe
- Protein-rich: Each serving of Creamy Chicken and Mushroom Pillows with Savory Gravy includes high-quality protein from the chicken, making it a filling meal option.
- Quick prep: With a preparation time of less than 30 minutes, you can whip up this flavorful dish in no time, making it perfect for busy weeknights.
- Meal-prep friendly: These delicious pillows can be made in advance and stored for future meals, ensuring you have a wholesome option ready at any time.
- Low-carb: Substituting some ingredients can create a low-carb version that still delivers on taste without the extra carbs.
- Kid-approved: The creamy mixture and flaky pastry are sure to please even the pickiest of eaters.
“Absolutely loved this recipe! My kids went back for seconds!” – A satisfied reader.
How to make Creamy Chicken and Mushroom Pillows with Savory Gravy
Making Creamy Chicken and Mushroom Pillows with Savory Gravy is a breeze! You only need a few essential kitchen tools, and soon enough, you’ll be enjoying these delightful pastries. If you love fast protein breakfasts, try our Cottage Cheese Pancakes for another delicious option.
Ingredients
- 1 package puff pastry sheets
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or parsley) for garnish
For the Creamy Chicken and Mushroom Pillows with Savory Gravy, you can easily swap ingredients to fit your diet. Consider using low-fat versions of cream or broth as well as gluten-free puff pastry for a healthier alternative.
Directions
- Preheat: the oven to 400°F (200°C).
- Melt: butter over medium heat in a skillet. Add onions and garlic, and sauté until soft.
- Add: mushrooms and cook until they release their moisture, about 3 minutes.
- Stir: in shredded chicken and cook for an additional 2-3 minutes.
- Pour: in the heavy cream and chicken broth, stirring to combine. Season with salt and pepper, and let simmer until slightly thickened.
- Roll: out puff pastry and cut into squares, about 4×4 inches.
- Fill: each square with the chicken and mushroom mixture, then seal the edges by crimping with a fork.
- Bake: on a baking sheet for 20-25 minutes or until golden brown.
How to serve Creamy Chicken and Mushroom Pillows with Savory Gravy
To serve Creamy Chicken and Mushroom Pillows with Savory Gravy, plate them on a warm dish and drizzle the delicious gravy over the tops. You can add a sprinkle of fresh herbs for added color and flavor. Pair these delightful pastries with a simple green salad or steamed vegetables for a complete meal. For an extra touch, consider serving with a side of crusty bread to soak up the rich gravy.
How to store
Store any leftover Creamy Chicken and Mushroom Pillows with Savory Gravy in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the stuffed pastries before baking; just ensure they’re sealed tightly to prevent freezer burn. When ready to eat, thaw overnight in the fridge and bake at 400°F (200°C) for 25-30 minutes until heated through.
For safe storage timing, see USDA FoodData Central.
Tips to make
- Ensure the pastry is cold: Keep your puff pastry in the fridge until you’re ready to use it to maintain its flakiness.
- Don’t overfill: While it’s tempting to add lots of filling, be cautious not to overstuff to prevent leaks during baking.
- Use rotisserie chicken: For a quicker meal, consider using store-bought rotisserie chicken.
- Experiment with spices: Add your favorite spices or cheese to customize the flavor of the filling.
- Garnish creatively: Fresh herbs enhance the dish’s presentation and flavor.
Variations
- Vegetarian option: Swap the chicken for spinach and ricotta cheese, and add additional vegetables like bell peppers or zucchini.
- Spice it up: Add a pinch of red pepper flakes or Cajun seasoning to give the filling a spicy kick.
- Switch up the gravy: Use a mushroom gravy instead of a traditional one for a deeper flavor.
FAQs
Can I meal prep Creamy Chicken and Mushroom Pillows with Savory Gravy?
Yes, Creamy Chicken and Mushroom Pillows with Savory Gravy keeps well for 3-4 days in the fridge; store in an airtight container.
Can I freeze leftovers?
Freeze portions for up to a month; thaw overnight, then reheat gently.
What substitutions work best?
You can swap chicken for turkey or even shredded beef; adjust seasoning to taste and texture.
For nutrition insights, visit Healthline.
Creamy Chicken and Mushroom Pillows with Savory Gravy is a fulfilling recipe that’s as versatile as it is delicious. Serve it at your next gathering or enjoy a cozy night in with your family. We’d love to hear your thoughts and variations, so feel free to comment or share!
Creamy Chicken and Mushroom Pillows with Savory Gravy
Ingredients
For the filling
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup mushrooms, sliced
- 1 cup heavy cream Can use low-fat version if desired.
- 1 cup chicken broth Consider low-sodium options.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- to taste salt and pepper
- Fresh herbs (e.g., thyme or parsley) for garnish
For the pastry
- 1 package puff pastry sheets Ensure pastry is cold for best results.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Melt butter over medium heat in a skillet. Add onions and garlic, and sauté until soft.
- Add mushrooms and cook until they release their moisture, about 3 minutes.
- Stir in shredded chicken and cook for an additional 2-3 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Season with salt and pepper, and let simmer until slightly thickened.
- Roll out puff pastry and cut into squares, about 4x4 inches.
- Fill each square with the chicken and mushroom mixture, then seal the edges by crimping with a fork.
Baking
- Bake on a baking sheet for 20-25 minutes or until golden brown.