Description
This French Chicken and Mushroom Pie is a delightful marriage of flavors wrapped up in a comforting pastry blanket.
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
- Start by preheating your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they are soft and fragrant.
- Add the sliced mushrooms to the skillet and cook until they are nicely browned. Once browned, stir in the diced chicken pieces and continue to cook until they turn a light golden brown and are no longer pink inside.
- Sprinkle the flour over the chicken and mushroom mixture, stirring constantly for about a minute. Gradually pour in the dry white wine, chicken broth, and heavy cream, ensuring a smooth and creamy consistency forms. Stir until the mixture begins to thicken.
- Incorporate the Dijon mustard and fresh thyme into the mixture. Season with salt and black pepper to taste. Let simmer gently for around 5 minutes to allow the flavors to meld together.
- Transfer the cooled mixture into a pie dish. Drape the sheet of puff pastry over the top, trimming the edges and crimping to seal. Make a small slit in the center of the pastry. Brush the surface with the beaten egg. Place in the oven and bake for 25–30 minutes until golden brown.
Notes
Ensure the chicken is evenly diced for uniform cooking and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approx 450 per serving
- Sodium: Approx 400mg per serving
- Protein: Approx 25g per serving