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Creamy chicken and mushroom pillows served with savory gravy on a plate.

Creamy Chicken and Mushroom Pillows

These delightful creamy chicken and mushroom pillows feature a light, airy pastry filled with a savory chicken and mushroom mixture, all topped with a rich gravy, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pillows
  • 1 package Puff Pastry, thawed (about 17.3 ounces)
For the Filling
  • 2 cups Chicken Breast, cooked and shredded Use high-quality chicken for best flavor.
  • 1 cup Mushrooms, finely chopped (cremini or button mushrooms work best)
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 4 ounces Cream Cheese, softened
  • ¼ cup Fresh Parsley, chopped
  • to taste Salt and Pepper
For the Savory Gravy
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 1 cup Chicken Broth
  • ½ cup Heavy Cream
  • 1 teaspoon Thyme, dried
  • 1 tablespoon Worcestershire Sauce

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). This ensures that your pastries will puff beautifully.
  2. In a skillet over medium heat, melt a little butter. Sauté the chopped onion and garlic until translucent, about 3-4 minutes.
  3. Add in the chopped mushrooms and cook until they are tender and release moisture, about 5 minutes.
  4. In a large bowl, combine the sautéed mixture with the shredded chicken, cream cheese, parsley, salt, and pepper. Stir until well mixed and smooth.
  5. Roll out the puff pastry on a lightly floured surface. Cut it into squares (about 4x4 inches). Place a generous spoonful of filling in the center of each square. Fold the pastry over to form a pocket and seal the edges tightly with a fork.
Baking
  1. Arrange the pillows on a baking sheet, ensuring they’re spaced apart. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
Making the Gravy
  1. In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk until it becomes a smooth paste, about 1 minute.
  2. Gradually add the chicken broth while whisking continuously to avoid lumps. Stir in the heavy cream, thyme, and Worcestershire sauce.
  3. Cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper.
Serving
  1. Once the pillows are out of the oven and the gravy is done, serve the creamy chicken and mushroom pillows warm with a generous drizzle of savory gravy on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the pastry crisp. Use leftover chicken for added convenience. Vegetarian and dairy-free versions can be made using vegetables and plant-based cream cheese.