CREAMY CHICKEN AND MUSHROOM PIES

Creamy Chicken and Mushroom Pies image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 17

1 tablespoon olive oil
6 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper
5 ounces (1 cup) shredded rotisserie chicken
1 tablespoon Dijon mustard
1 tablespoon finely chopped chives
4 ounces cream cheese, at room temperature
All-purpose flour, for dusting
One (8-ounce) puff pastry sheet, thawed if frozen
1 large egg, lightly beaten
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 small red onion, very thinly sliced
1 head butter lettuce, leaves separated or torn
10 chives, cut into 1-inch-long pieces

Steps:

For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
When ready to serve, toss the lettuce and chives into the dressing.