In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, cooking for about 2-3 minutes until softened and fragrant.
Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, until the mushrooms release their moisture and become golden brown.
Stir in the flour and cook for 1-2 minutes to create a roux (paste). Gradually pour in the chicken broth while stirring to avoid lumps.
Add the heavy cream, thyme, salt, and pepper, and stir until the sauce thickens (about 4-5 minutes).
Add the cooked chicken to the skillet, stirring until well combined. Let the filling simmer for a few minutes until it’s thick and creamy. Stir in the grated Parmesan cheese, if using. Remove from heat and let the filling cool slightly.
Prepare the Pastry:
Preheat your oven to 375°F (190°C).
Roll out the puff pastry or shortcrust pastry on a floured surface. If you’re making individual pies, use a round cutter or a small bowl to cut out circles of dough large enough to line your pie tins or muffin tins. If making a large pie, simply roll out enough dough to fit the bottom and top of a pie dish.
Line the base of your pie tins or a pie dish with the pastry.
Assemble the Pies:
Spoon the creamy chicken and mushroom filling into the pastry-lined tins or pie dish.
If making individual pies, place a second circle of pastry on top of each filled pie. Seal the edges by pressing with a fork or pinching the dough together. For a large pie, place the second sheet of pastry on top of the filling and trim off any excess dough.
Brush the tops of the pies with the beaten egg for a golden, glossy finish.
Bake the Pies:
Place the assembled pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up. If making a large pie, bake for 35-40 minutes.
Serve:
Let the pies cool for a few minutes before serving. These creamy chicken and mushroom pies are perfect on their own or served with a side salad or roasted vegetables.
Serving and Storage Tips:
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