Name: Creamy Chicken and Mushroom Pillows with Savory Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 1 cup mushrooms, sliced (cremini or button); 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp butter or olive oil; 4 oz cream cheese or 1/4 cup heavy cream; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried thyme or parsley; 2 sheets puff pastry, thawed; 1 egg, beaten (for egg wash); 2 tbsp butter (for gravy); 2 tbsp all-purpose flour (for gravy); 1 1/2 cups chicken broth (for gravy); 1/4 cup cream or milk (for gravy); 1/4 tsp salt (for gravy); 1/4 tsp black pepper (for gravy); 1/4 tsp garlic powder (for gravy)

Jump to Recipe·Leave a Review

Creamy chicken and mushroom pillows with savory gravy are a comforting, crowd-pleasing dish I love to make when I want something flaky, rich, and totally satisfying. These golden, buttery pastry parcels are filled with a creamy chicken and mushroom mixture, then topped with warm, savory gravy that ties everything together perfectly.

Why You’ll Love This Recipe

I love how these pillows bring together tender chicken, earthy mushrooms, and a luscious cream sauce wrapped in a crisp, flaky crust. The savory gravy poured over the top takes it to another level. It’s a cozy meal that feels fancy but is actually very easy to prepare. Great for dinner parties, special occasions, or just treating myself to something indulgent. Creamy Chicken and Mushroom Pillows with Savory Gravy

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken mushroom filling:

Cooked chicken breast, shredded or chopped
Mushrooms, sliced (cremini or button work well)
Onion, diced
Garlic, minced
Butter or olive oil
Cream cheese or heavy cream
Salt and pepper
Dried thyme or parsley

For the pastry:

Puff pastry sheets, thawed
Egg (for egg wash)

For the savory gravy:

Butter
Flour
Chicken broth
Cream or milk
Salt, pepper, garlic powder

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet, I sauté onions, garlic, and mushrooms in butter until soft and fragrant.
I stir in the chopped chicken and season with salt, pepper, and herbs.
I add cream cheese or a splash of heavy cream and cook until everything is creamy and thickened. I let it cool slightly.
I cut the puff pastry into squares, spoon the filling into the center, and fold them into triangles or rectangles, sealing the edges with a fork.
I brush them with egg wash and bake for 20–25 minutes until golden and puffed.
While they bake, I make the gravy: melt butter, whisk in flour to form a roux, then slowly whisk in chicken broth and cream until smooth and thickened. Season to taste.
I serve the warm pillows with a generous drizzle of savory gravy on top.

Servings and timing

This recipe makes 6–8 pastry pillows.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I’ve added spinach or sun-dried tomatoes to the filling for extra flavor.
Sometimes I use rotisserie chicken for quicker prep.
For a richer gravy, I add a splash of white wine or a bit of Dijon mustard.
I’ve made mini versions as appetizers using smaller pastry squares.

storage/reheating

I store leftovers in the fridge for up to 3 days.
To reheat, I warm the pillows in a 350°F oven to restore crispness—about 10–12 minutes.
Gravy can be reheated on the stovetop or microwave with a splash of broth or cream to loosen.
I don’t recommend freezing after baking, but the unbaked filled pastries freeze well.

FAQs

Can I make these ahead of time?

Yes, I often assemble the pillows ahead and refrigerate them unbaked. I bake them fresh when ready to serve.

What type of mushrooms work best?

I usually go for cremini, but white button or a mix of wild mushrooms add great flavor too.

Can I use store-bought gravy?

Sure, I prefer homemade for flavor, but a good-quality store-bought gravy can save time.

Can I make this without puff pastry?

Yes, I’ve used crescent roll dough or pie crust as alternatives—just adjust baking time as needed.

How do I keep the pastry from getting soggy?

I make sure the filling is thick and not too watery, and I cool it slightly before sealing inside the pastry.

Conclusion

Creamy chicken and mushroom pillows with savory gravy are the kind of comforting, golden-baked dish that always hits the spot. Between the flaky pastry, creamy filling, and rich gravy, it’s a warm, satisfying meal I love serving on chilly nights or whenever I want something that feels special without being complicated.