Chicken and mushroom cups are delicious, bite-sized appetizers featuring a creamy, savory chicken and mushroom filling nestled in crisp, golden pastry cups. These elegant yet easy-to-make cups are perfect for parties, gatherings, or as a tasty snack.

Why You’ll Love This Recipe

Crispy and Creamy – A flaky pastry shell filled with a rich, flavorful chicken and mushroom mixture.
Easy and Quick – Made with simple ingredients and ready in under 30 minutes.
Perfect for Any Occasion – Great as an appetizer, snack, or light meal.
Customizable – Easily adjust the filling with different herbs, cheeses, or vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry Cups:

Store-bought puff pastry or phyllo dough
Egg (for egg wash)
Butter (for greasing)

For the Chicken and Mushroom Filling:

Cooked chicken (shredded or diced)
Mushrooms (chopped)
Onion (finely diced)
Garlic (minced)
Butter or olive oil
Heavy cream or cream cheese
Chicken broth
Parmesan cheese (optional, for extra flavor)
Salt and pepper
Fresh thyme or parsley (for garnish)

Directions

Prepare the Pastry Cups – Preheat the oven to 375°F (190°C). Cut puff pastry into squares and press into a greased muffin tin. Brush with egg wash and bake for 10-12 minutes until golden.
Make the Filling – In a pan, sauté onions and garlic in butter. Add mushrooms and cook until tender. Stir in the cooked chicken, heavy cream, chicken broth, and season with salt and pepper. Let simmer until thickened.
Assemble the Cups – Spoon the chicken and mushroom mixture into the baked pastry cups. Sprinkle with Parmesan cheese if using.
Final Bake – Bake for another 5 minutes until the filling is heated through and the cheese is melted.
Garnish and Serve – Top with fresh thyme or parsley and serve warm.

Servings and Timing

Servings: Makes 12 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Cheesy Chicken Cups – Add shredded mozzarella or Gruyère for a gooey, cheesy twist.
Spicy Version – Mix in red pepper flakes or a dash of hot sauce for heat.
Vegan Option – Use plant-based chicken, mushrooms, and a dairy-free cream substitute.
Gluten-Free – Use gluten-free pastry or serve the filling in lettuce cups.

Storage/Reheating

Storage – Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating – Warm in a 350°F (175°C) oven for 5-7 minutes or until heated through.
Freezing – Freeze unbaked pastry cups and bake fresh when needed.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time.

What mushrooms work best for the filling?

Cremini, button, or shiitake mushrooms all work well.

Can I make these ahead of time?

Yes, prepare the filling and store it separately, then assemble and bake when ready to serve.

What’s the best way to make these extra crispy?

Bake the pastry cups a little longer before adding the filling to keep them extra crisp.

Can I use phyllo dough instead of puff pastry?

Yes, phyllo dough makes for a crispier, lighter version of this dish.

What sauce pairs well with these cups?

A drizzle of garlic aioli or a light balsamic glaze complements them beautifully.

Can I add vegetables to the filling?

Yes, diced bell peppers, spinach, or peas add extra texture and flavor.

Can I use canned mushrooms instead of fresh?

Fresh mushrooms are best for flavor, but canned mushrooms can work in a pinch.

How do I prevent the pastry from getting soggy?

Let the filling cool slightly before adding it to the cups, and avoid overfilling.

What other proteins can I use?

Turkey, ham, or shrimp make great alternatives to chicken.

Conclusion

Chicken and mushroom cups are a delicious, elegant appetizer that’s easy to make and full of flavor. With a crispy pastry shell and creamy, savory filling, they’re perfect for entertaining or enjoying as a light meal. Try this simple recipe and impress your guests with these delightful bites!