Name: French Chicken and Mushroom Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, diced; 2 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 8 oz mushrooms, sliced; 2 tbsp all-purpose flour; 1/2 cup dry white wine (optional); 1 cup chicken broth; 1/2 cup heavy cream; 1 tsp Dijon mustard; 1 tsp fresh thyme (or 1/2 tsp dried); Salt and black pepper, to taste; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Description

Treat your taste buds to a delightful journey through the heart of rustic French cooking with this French Chicken and Mushroom Pie.

Ingredients

Scale

1 lb boneless, skinless chicken thighs or breasts, diced
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
8 oz mushrooms, sliced
2 tbsp all-purpose flour
1/2 cup dry white wine (optional)
1 cup chicken broth
1/2 cup heavy cream
1 tsp Dijon mustard
1 tsp fresh thyme (or 1/2 tsp dried)
Salt and black pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

First, set your oven to preheat at 400°F (200°C). In a medium-sized skillet, heat olive oil over a moderate flame. Add the finely chopped onion and minced garlic to the skillet and cook them gently until they soften and release their fragrance.
Add the sliced mushrooms to the skillet, allowing them to brown and develop a deep flavor. Then, incorporate the diced chicken pieces into the mix, cooking until they’re lightly golden and cooked through, providing a delectable base for your pie filling.
Next, sprinkle the flour over the skillet’s contents and cook while stirring for about a minute. Gradually add the optional dry white wine, chicken broth, and heavy cream, ensuring the mixture becomes smooth and slightly thick. This creamy concoction forms the heart of your pie.
Introduce the Dijon mustard, thyme, salt, and pepper to invigorate the flavors. Let everything simmer together for approximately five minutes, allowing the flavors to meld perfectly.
Finally, transfer the aromatic filling into a pie dish and gently place the thawed puff pastry atop, trimming and crimping the edges. Don’t forget to cut a small slit in the center to allow steam to escape during baking. Brush with beaten egg for that irresistible golden finish, then bake for 25–30 minutes. Remember to let it rest for five minutes before serving.

Notes

Double the recipe and freeze one pie unbaked for an easy make-ahead meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 450 per serving
Sodium: 600 mg
Protein: 25 g