This chicken and mushroom pie with its flaky puff pastry crust is my ultimate comfort food, seamlessly blending creamy textures and savory flavors that remind me of cozy family dinners. Plus, it feels like a gourmet dish that transforms my kitchen into a fancy bistro, impressing anyone lucky enough to enjoy it with me.
Savor the tastes of authentic French cooking with my poulet et champignon tourte. The mélange of tender chicken breast and rustic mushrooms sautéed in olive oil and butter forms a base that’s rich and, yes, luxurious.
It’s an everyday lux that you could cobble together with a few ingredients and little time but that feels life-giving in its combination of textures and tastes—satisfyingly sturdy yet comfortingly flaky, creamy yet hearty. And if you have Dijon mustard lying around—or even if you don’t—this dish is so good you’d be required by law to serve it with a slightly sinister side of that mustard for dunking.
I can’t describe the flavor without referring to its color, which is roughly a shade or two darker than the pie. That’s the kind of crust you want.
Ingredients
- Chicken breast: Rich in protein, low in fat, promotes muscle growth.
- Mushrooms: Low in calories, high in antioxidants, add earthy flavor.
- Onion: Adds sweetness, rich in vitamins, enhances flavor depth.
- Garlic: Boosts immunity, adds robust aroma, heart-healthy benefits.
- Puff pastry: Provides buttery texture, high in carbohydrates, calorie-dense.
- Olive oil: Heart-healthy fats, enhances flavor, supports good cholesterol.
- White wine: Adds acidity, depth of flavor, balances richness.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 500g chicken breast, diced
- 250g mushrooms, sliced
- 2 tablespoons all-purpose flour
- 150ml chicken stock
- 100ml dry white wine
- 100ml heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
1. Your oven should be set to 200°C (400°F) to preheat.
2. Large skillet, medium heat, olive oil, and butter. Into the skillet, add chopped onion. Sauté until the onion is translucent, about 5 minutes.
3. Add the minced garlic and cook an extra minute.
4. Include the diced chicken in the skillet and cook, till it attains a light brown color on all sides; this will take about 5-7 minutes.
5. Add the mushrooms, sliced, to the skillet. Cook them until soft and until all the liquid has evaporated.
6. Take the flour and dust it over the mixture, then stir it in thoroughly. Let the mixture cook for about a minute so that any residual raw flour that may still have a taste to it gets cooked away and the main flavor of the dish can shine through.
7. Add the chicken stock and white wine to the saucepan, while continuously stirring until the sauce thickens. Lower the heat and let the sauce shimmy for 5 minutes.
8. Add the half and half, and mustard to the pot. Whisk until smooth. Stir in the thyme and season with salt and fresh ground pepper. Simmer for another 2 minutes, then remove from heat.
9. Put the puff pastry on a floured surface and roll it out. Find a pie dish, and inside it, put the mixture of chicken and mushrooms. Take the rolled-out puff pastry and cover it over the pie dish and its contents. Cut off any excess pastry from around the edges, and press the pastry against the dish to make a seal. Use a sharp knife to cut a few slits in the top crust, so steam can escape during baking.
10. Coat the puff pastry with the beaten egg. Place in the oven set to bake at 375 degrees Fahrenheit for 25-30 minutes, or until the pastry has puffed, is a deep golden brown and seems almost too brown to have baked for this length of time. Remove from the oven and let cool slightly before serving.
Equipment Needed
1. Oven
2. Large skillet
3. Saucepan
4. Sharp knife
5. Cutting board
6. Whisk
7. Wooden spoon or spatula
8. Measuring spoons
9. Measuring cups
10. Rolling pin
11. Pie dish
12. Pastry brush
13. Small bowl (for beating egg)
14. Spoon (for transferring mixture)
15. Surface for rolling pastry (like a pastry board or counter)
FAQ
- Can I use a different type of mushroom?You can replace the mushrooms with any type you like, such as cremini, button, or portobello, and they will still work well in this dish.
- Can I make this recipe in advance?The filling can be readied beforehand and kept in the fridge for up to one day. For optimal results, put the pie together and bake it on the same day you intend to serve it.
- What can I substitute for dry white wine?Should you not wish to use wine, you can exchange it for extra chicken stock or a dash of apple cider vinegar.
- How can I make this recipe gluten-free?Use an all-purpose flour that is gluten-free to thicken the filling and make sure the puff pastry is gluten-free too.
- Can I add other vegetables to the filling?Absolutely! You can incorporate vegetables like leeks, carrots, or spinach for an additional punch of flavor and nutrition.
- How do I prevent the puff pastry from becoming soggy?Allow the filling to cool completely before adding it to the pastry. Avoid filling it to the point of bursting. Also, consider giving the pastry base a short, 10-minute bake—at 350°F (180°C)—before adding the filling.
- What temperature should I bake the pie at?Place in the oven that has been heated to 200 degrees Celsius (390 degrees Fahrenheit). Wait until the pastry turns golden, puffs, and the filling bubbles.
Substitutions and Variations
Canola or sunflower oil can be used in place of olive oil.
Butter (unsalted): Use salted butter, margarine, or a butter-like spread. If you use salted butter, cut back on the added salt in the recipe.
Turkey breast or boneless chicken thighs can be substituted for chicken breast to provide a richer flavor.
Mushrooms: Portobello or cremini mushrooms can be substituted in equal amounts.
Substitute for dry white wine: Use chicken broth, or white grape juice with a splash of vinegar for acidity. Chicken broth and grape juice can mimic the light, fresh flavor of white wine. If you don’t have those ingredients, try one of these alternatives.
Pro Tips
1. Enhance the Flavor: For added depth, sauté the onions until they start to caramelize slightly before adding the garlic. This will bring out a sweeter and richer flavor in your dish.
2. De-glaze the Pan: After browning the chicken, consider de-glazing the pan with a splash of extra wine before adding the mushrooms. This picks up the flavorful bits stuck at the bottom, enhancing the sauce.
3. Puff Pastry Tips: Ensure the puff pastry is cold when you roll it out and place it over the pie. This ensures a crispier, flakier crust. Rest it in the fridge for 10 minutes before baking if needed.
4. Thickening the Sauce: If you prefer a thicker sauce, you can simmer it a bit longer before adding the cream. Alternatively, dissolve a little cornstarch in cold water and add it to the sauce to thicken as desired.
5. Season Layer by Layer: Season the chicken and mushrooms with a little salt and pepper as you cook them. This helps build a well-rounded flavor rather than relying on seasoning only at the end.
French Chicken And Mushroom Pie Tourte Recipe
My favorite French Chicken And Mushroom Pie Tourte Recipe
Equipment Needed:
1. Oven
2. Large skillet
3. Saucepan
4. Sharp knife
5. Cutting board
6. Whisk
7. Wooden spoon or spatula
8. Measuring spoons
9. Measuring cups
10. Rolling pin
11. Pie dish
12. Pastry brush
13. Small bowl (for beating egg)
14. Spoon (for transferring mixture)
15. Surface for rolling pastry (like a pastry board or counter)
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 500g chicken breast, diced
- 250g mushrooms, sliced
- 2 tablespoons all-purpose flour
- 150ml chicken stock
- 100ml dry white wine
- 100ml heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions:
1. Your oven should be set to 200°C (400°F) to preheat.
2. Large skillet, medium heat, olive oil, and butter. Into the skillet, add chopped onion. Sauté until the onion is translucent, about 5 minutes.
3. Add the minced garlic and cook an extra minute.
4. Include the diced chicken in the skillet and cook, till it attains a light brown color on all sides; this will take about 5-7 minutes.
5. Add the mushrooms, sliced, to the skillet. Cook them until soft and until all the liquid has evaporated.
6. Take the flour and dust it over the mixture, then stir it in thoroughly. Let the mixture cook for about a minute so that any residual raw flour that may still have a taste to it gets cooked away and the main flavor of the dish can shine through.
7. Add the chicken stock and white wine to the saucepan, while continuously stirring until the sauce thickens. Lower the heat and let the sauce shimmy for 5 minutes.
8. Add the half and half, and mustard to the pot. Whisk until smooth. Stir in the thyme and season with salt and fresh ground pepper. Simmer for another 2 minutes, then remove from heat.
9. Put the puff pastry on a floured surface and roll it out. Find a pie dish, and inside it, put the mixture of chicken and mushrooms. Take the rolled-out puff pastry and cover it over the pie dish and its contents. Cut off any excess pastry from around the edges, and press the pastry against the dish to make a seal. Use a sharp knife to cut a few slits in the top crust, so steam can escape during baking.
10. Coat the puff pastry with the beaten egg. Place in the oven set to bake at 375 degrees Fahrenheit for 25-30 minutes, or until the pastry has puffed, is a deep golden brown and seems almost too brown to have baked for this length of time. Remove from the oven and let cool slightly before serving.
