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French Chicken And Mushroom Pie

Cozy Up with French Chicken and Mushroom Pie Delight

This French Chicken And Mushroom Pie is a comforting dish filled with tender chicken, mushrooms, and a creamy sauce, perfectly wrapped in flaky pastry.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: French
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 510 g Chicken Breasts Can substitute with leftover roast chicken or turkey
  • 150 g Bacon Can substitute with pancetta or lardons
  • 250 g Mushrooms (Cremini or Others) Seasonal mushrooms like chanterelles can work well
  • 1 Onion Can substitute with shallots or other alliums
  • 2 cloves Garlic Minced
  • 2 tbsp Unsalted Butter Can substitute with olive oil for a lighter option
  • 2 tbsp Plain/All-purpose Flour Adjust based on desired sauce consistency
  • 1 cup Chicken Stock (Low Sodium) Homemade or lower sodium store-bought options work
  • 1 cup Milk (2% Min) Can substitute with heavy cream for a richer texture
  • 1 tbsp Dijon Mustard Can use lemon juice if desired
  • 1 tsp Dried Thyme Fresh thyme can be substituted at about three times the amount
For the Pastry
  • 2 sheets Puff Pastry Can substitute with homemade rough puff pastry
  • 1 Egg Yolk For egg wash
  • 1 tbsp Milk For egg wash

Equipment

  • frying pan
  • Pie Dish
  • Whisk
  • Measuring Cups
  • measuring spoons
  • cutting board
  • knife
  • Spatula

Method
 

Preparation Steps
  1. Begin by cutting chicken breasts into 1-1.5 inch cubes, then season with salt and pepper. Set aside.
  2. In a frying pan over medium heat, cook diced bacon until crispy, about 5-7 minutes. Remove and set aside.
  3. Add seasoned chicken cubes to the pan, cooking for about 6-8 minutes until lightly browned. Remove and cover with foil.
  4. Sauté cleaned and sliced mushrooms in the same pan for about 5 minutes until golden brown, then set aside with chicken and bacon.
  5. Melt unsalted butter in the same pan, add chopped onion and minced garlic, cooking until translucent, about 3-4 minutes.
  6. Sprinkle flour over the sautéed onion and garlic, stirring to form a roux. Cook for another 2-3 minutes until slightly golden.
  7. Slowly whisk in chicken stock and milk, ensuring no lumps form. Allow the mixture to thicken to a creamy consistency.
  8. Fold in cooked chicken, bacon, and sautéed mushrooms into the creamy sauce. Add Dijon mustard and dried thyme, stirring well.
  9. Preheat oven to 410°F (210°C). Line a pie dish with one sheet of puff pastry, pour in the filling, and cover with the second sheet.
  10. Crimp edges to seal, make an egg wash with egg yolk and milk, and brush over the pastry. Score small slits for steam to escape.
  11. Bake for 20 minutes at 410°F (210°C), then reduce temperature to 350°F (180°C) for another 20 minutes until golden brown.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Ensure the filling is thick before adding to pastry. Use good-quality puff pastry for the best result.

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