Chicken and Mushroom Tartlets with Sour Cream

Name: Chicken and Mushroom Tartlets with Sour Cream
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 tartlets
Cuisine: International
Ingredients: 500 g ready-made tartlet pastry dough; 300 g chicken breast; 200 g button mushrooms; 1 whole onion; 100 g sour cream; 100 g grated hard cheese; 2 whole eggs; 2 tbsp vegetable oil; 1 tsp salt; 1 pinch black pepper; 2 tbsp chopped parsley

Small pastry shells hold a savoury chicken, mushroom and sour cream filling under melted cheese.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 5 minMakes 12 tartlets

Jump to Recipe

Small pastry shells hold a savoury chicken, mushroom and sour cream filling under melted cheese. Cook away the moisture from the mushrooms before filling the cases so the bottoms stay crisp. Beating the eggs into the cooled filling helps it set in the oven. Serve the tartlets warm, after a short rest that makes them easier to lift from the tin. Heat oven to 180°C (350°F). Roll pastry and line twelve tartlet molds; blind-bake 10 minutes. Dice chicken, mushrooms and onion. Sauté onion then chicken and mushrooms in oil until chicken reaches 74°C (165°F) and mushroom moisture evaporates; cool slightly. Beat eggs with sour cream, fold in cooked filling, season and divide into tartlet shells.

Chicken and Mushroom Tartlets with Sour Cream

How to tell when it is ready

Chicken fully cooked before filling and egg mixture set after baking.

Tips

Cook away mushroom liquid.
Cool hot filling before adding eggs.
Blind-bake pastry to protect the bottom.
Rest tartlets before unmolding.

Troubleshooting

If shells go soggy, cook mushroom moisture off longer.
If filling stays loose, bake a few minutes more until set.

Substitutions

Use ready-made savoury tartlet pastry of comparable weight.
Use Greek yogurt instead of sour cream if thick and unsweetened.

Variations

Use chopped leek instead of onion.
Add a little fresh thyme to the mushrooms.

Serving suggestions

Serve warm as appetizers.
Garnish with parsley.
Pair with a leafy salad.
Place on a celebration platter.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 2 days; reheat in oven until hot.

Storage

Refrigerate up to 2 days; reheat in oven until hot.

Food safety

Cook chicken to 74°C (165°F), keep filling chilled if held and bake egg mixture thoroughly.

Frequently asked questions

Can I use raw chicken in the filling?

No. Cook chicken fully before mixing it with the egg and sour cream.

How should I store chicken and mushroom tartlets?

Refrigerate up to 2 days; reheat in oven until hot.

Serve warm as appetizers. Refrigerate up to 2 days; reheat in oven until hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken and Mushroom Tartlets with Sour Cream