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Chicken with a Mushroom and Whiskey Cream Sauce in Puff Pastry

  • October 13, 2015

It’s Thanksgiving week here in Canada which means lots of cooking and baking for me. So this week for my Tuesday family meal blog I decided on an old family recipe that I thought would be not only a great meal but also one that the chicken could be substituted for everyone’s leftover turkey after the holidays.

There are so many versions of this recipe going way back to the 50’s but this is basically the one I grew up eating and making so it’s the one I am sharing on the blog.


There are definitely versions made from scratch but sometimes I really like to share some quick shortcut meals for weekdays with the fam. Let’s be honest, we sometimes just want a few good go to recipes with a few ingredients that are real crowd pleasers. If your kids hate mushrooms you could definitely leave them out and add in lots of peas and carrots.


I like the mushroom for tons of reasons though. The main one is the meatiness they provide and certain depth of flavour and richness that comes from the release of their juices into the sauce. But hey, I get it, some kids won’t even give something a go if they see even one mushroom in their food!!


I always serve this with mashed potatoes and either broccoli or beans. If you don’t want to bother with the puff pastry, skip it and just serve the chicken right over top of the taters!!

Happy Cravings!!

Find more recipes like this at nancyscravings.com



  • 400 grams Puff pastry
  • 2 Blue Goose Pure Foods boneless skinless Chicken, cubed
  • 8 Blue Goose Pure Foods Boneless skinless chicken thighs, cubed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 25 cremini mushrooms. Sliced
  • 25 button mushrooms, left whole
  • 3 garlic cloves, chopped
  • ¼ cup rye whiskey or white wine
  • 1-1/2 cans Wild Mushroom Soup
  • 1 cup milk
  • 1-1/2 tablespoons fresh thyme, chopped
  • Salt/pepper to taste
  • Mashed potatoes
  • Steamed green beans


  1. Set oven to 400 degrees.
  2. Roll out pastry to 1/4 inch thickness. Using an upside down glass or cookie cutter, make 16 rounds. Place the on a cookie sheet. Cover and refrigerate.
  3. Place 1 tablespoon butter and olive oil in a large dutch oven; add chicken and sauté until browned. Doesn’t have to be fully cooked.
  4. Remove chicken and set aside.
  5. Add remaining butter, olive oil, onions, garlic and mushrooms; cook until soft. Add whiskey and cook until almost all liquid is absorbed.
  6. Add soup, mil, thyme and salt/pepper to taste.
  7. Simmer for 30 min uncovered until chicken is fully cooked and liquid has thickened.
  8. As chicken is simmering, place puff pastry in the oven for 20-22 min.
  9. Remove pastry from oven; place 8 rounds on a large serving tray and top with a heaping spoonful of chicken, top with remaining pastry shell.
  10. Serve immediately with mashed potatoes and green beans.