French Chicken and Mushroom Pie (Tourte) Recipe is one of those wonderfully cozy dishes that brings a little bit of French charm right into your kitchen. It’s a beautifully golden puff pastry stuffed with tender chicken, earthy mushrooms, and savory bacon all wrapped up in a creamy, flavorful sauce. I love making it when the weather turns crisp because the aroma fills the whole house with such a comforting invitation to gather around the table. Whether you’re cooking for family or impressing friends, this pie will win hearts with its rich textures and classic taste.
Jump to:
What Makes This So Good
The harmony of creamy sauce, tender chicken, crispy bacon, and juicy mushrooms wrapped in flaky puff pastry creates an irresistible comfort food experience that's surprisingly easy to pull off. It’s a dish that tastes fancy but isn’t complicated, perfect for any skill level.
- Big Flavor, Minimal Fuss: Using pantry staples like Dijon mustard and dried thyme adds depth with little effort.
- Family-Friendly: The mild but savory flavors appeal to kids and grown-ups alike.
- Simple Ingredients: Most items are easy to find, and you can swap mushrooms or bacon based on preference.
- Works Any Night: Perfect for casual dinners or weekend gatherings—your kitchen will smell amazing.
Ingredient Guide
Choosing and prepping your ingredients right makes all the difference in this French Chicken and Mushroom Pie (Tourte) Recipe. I like to use fresh mushrooms for their firm texture and rich flavor, but you can also mix varieties for complexity. The chicken breasts should be fleshy and moist, not dry or pre-seasoned. Reliable puff pastry (ready-rolled saves time) ensures that golden, buttery crust we all crave. Keep everything fresh and give your ingredients a little love during prep for the best final results.
- Chicken breasts: Opt for fresh, boneless, skinless for tenderness and even cooking.
- Bacon: Thick-cut adds texture, but regular slices work well too. Cook until lightly crisp for extra flavor.
- Mushrooms: Cremini or button mushrooms have great earthiness; wipe clean rather than washing to avoid sogginess.
- Puff pastry: Ready-rolled varieties speed things up. For the flakiest crust, cold pastry is best.
- Dijon mustard and thyme: Key flavor enhancers that bring a subtle French touch.
Quick Reminder: Full measurements are in the recipe card below.
How to Make French Chicken and Mushroom Pie (Tourte) Recipe
Step 1 — Prep & Ready
Start by rinsing your chicken breasts and patting them dry really well—moisture is the enemy of a crispy crust. Cut into neat, bite-sized cubes about 1 to 1.5 inches; this helps them cook evenly and soak up the flavors. Season the pieces simply with salt and pepper and let them rest at room temperature for about an hour; this slight warm-up promotes uniform cooking. While you’re at it, finely chop your onion and garlic, and slice the mushrooms evenly for consistent sautéing. Don’t forget to preheat your oven so it’s ready when your pie is assembled—around 200°C (400°F) is perfect.
Step 2 — Cook with Confidence
Melt 2 tablespoons of butter in a large skillet over medium-high heat and cook your bacon until nicely crisped—about 6 to 7 minutes. You'll notice a rich aroma that really sets the stage. Set the bacon aside but keep those flavorful fat drippings in the pan, they’ll be your secret weapon for flavor. Now, add the mushrooms to the bacon fat and cook until they release their moisture and start turning golden—this usually takes around 8 minutes. Next, toss in onion and garlic, cooking gently until soft and fragrant. At this point, stir in the remaining butter and sprinkle in your flour to create a roux; cook for a couple of minutes to get rid of raw flour taste. Slowly whisk in chicken stock and milk, stirring constantly until thick and creamy—the sauce should coat the back of a spoon. Return chicken and bacon to the pan, add Dijon mustard and thyme, then season your filling with salt and pepper. Let it simmer briefly so all the flavors meld beautifully.
Step 3 — Finish & Serve
Unroll one sheet of puff pastry and line your pie dish or a suitable baking pan with it, letting the edges hang over. Spoon your creamy chicken and mushroom mixture evenly over the base, then cover with the second sheet of pastry. Tuck edges snugly and trim any excess for a neat finish, then press around with a fork or your fingers for a tight seal. Brush the top with an egg yolk mixed with a bit of milk for that irresistible glossy golden crust. You can score a decorative pattern lightly with a knife if you like – it looks fancy but is so easy. Bake for 25 to 30 minutes or until the pastry is puffed and deeply golden, releasing a mouthwatering aroma. Let it rest for a few minutes before slicing; this keeps the filling creamy and easier to serve.
Extra Helpful Tips
This French Chicken and Mushroom Pie (Tourte) Recipe is all about balancing moisture and crispness. Don’t rush the filling simmer step—developing that creamy sauce is what turns good into unforgettable. Also, keep your pastry cold until just before baking to maximize flakiness.
- Watch for This Sign: The sauce should be thick enough to cling to the chicken and mushrooms without pooling.
- Temperature Trick: Resting your pie for 10 minutes post-oven allows the filling to set slightly for cleaner slices.
- Prep-Ahead Option: Assemble the filling in advance and store it in the fridge overnight; just fill your pastry and bake fresh.
- Avoid This Common Mistake: Skipping the roux or rushing the sauce thickening can result in a runny pie that won’t hold together.
Serve & Enjoy
Easy Enhancements
To elevate your French Chicken and Mushroom Pie (Tourte) Recipe, consider stirring in a splash of white wine to the sauce or fresh herbs like parsley or chives right before serving for a bright pop. A sprinkle of Gruyère cheese beneath the top pastry layer adds a luxe rich touch that melts into the filling beautifully. If you like a touch of heat, a pinch of smoked paprika or crushed red chili flakes can add warmth without overpowering.
Tasty Pairings
Classic sides like a crisp green salad with vinaigrette or roasted root vegetables are perfect complements, balancing the richness of the pie. If you’re pouring drinks, a light, chilled white wine like Sauvignon Blanc or a gentle Pinot Noir pairs wonderfully to cleanse the palate between bites.
Quick Plating Tips
Finish your slices with a small sprig of fresh thyme or sprinkle chopped fresh parsley over the top to add color and freshness. Serve on warm plates so the pie stays cozy longer, and don’t forget a little dollop of Dijon mustard or a side of tangy chutney for guests who love a flavor kick.
Store, Freeze & Reheat
Fridge Storage
You can keep leftover French Chicken and Mushroom Pie (Tourte) Recipe refrigerated for up to 3 days in an airtight container or wrapped tightly in foil. Expect the pastry to soften slightly, but the flavors remain delightful. Reheat gently to refresh the crust as much as possible.
Freezer Friendly?
This pie freezes well before baking. Assemble but don’t egg wash or bake; wrap tightly in plastic wrap and foil, freeze for up to 1 month. Thaw overnight in the fridge and apply egg wash before baking, allowing you to enjoy fresh crust and filling anytime.
Reheat Like New
For best results, reheat slices in a preheated oven at 175°C (350°F) for about 15 minutes, loosely covered with foil to keep the filling moist. Avoid microwaving if possible, but if needed, do so in short bursts and finish with a quick oven crisp to revive the puff pastry.
French Chicken and Mushroom Pie (Tourte) Recipe FAQs
Absolutely! The filling can be prepared a day ahead and stored covered in the fridge. Just assemble and bake the pie on the day you want to serve for the freshest crust.
Use a sturdy pie dish and avoid overly watery fillings. Simmer your sauce until thick before adding chicken, and ensure the pastry is well-chilled before baking to help it crisp up nicely.
Yes! Mixing cremini, shiitake, or even chanterelles adds wonderful complexity, just slice them evenly and sauté until tender.
Definitely. Chicken thighs add extra juiciness and flavor, but cook times may vary slightly. Cut them into uniform pieces and watch for tenderness.
Final Flavor Thoughts
I hope you find this French Chicken and Mushroom Pie (Tourte) Recipe as rewarding to make as I do. It’s a dish that feels special yet welcomes your own twists. If you try adding a handful of fresh herbs or mix up the mushrooms next time, I’d love to hear about it! And if the pie makes it to your dinner table with happy smiles, don’t forget to leave a star rating or drop a comment below—nothing beats sharing the joy of a great meal.
Print📖 Recipe
French Chicken and Mushroom Pie (Tourte) Recipe
This French Chicken and Mushroom Pie (Tourte) is a classic, comforting dish featuring tender chicken, savory bacon, and earthy mushrooms enveloped in flaky puff pastry. The creamy mustard-thyme sauce ties the filling together for a rich and satisfying meal perfect for family dinners or special occasions.
- Prep Time: 15 minutes (plus 1 hour resting time for chicken)
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Chicken
- 3 boneless, skinless chicken breasts (about 170g each)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Butter and Bacon
- 4 tablespoon (60g) unsalted butter, divided
- 200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
Mushrooms and Vegetables
- 1 lb (450g) mushrooms (cremini and/or various types), sliced
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- ¼ teaspoon freshly ground black pepper
Sauce Ingredients
- 6 tablespoon (50g) plain/all-purpose flour
- ¾ cup + 1 tablespoon (195ml) chicken stock (ideally, low sodium)
- ¾ cup + 1 tablespoon (195ml) milk (2% minimum)
- 2 tablespoon Dijon mustard
- 1 teaspoon dried thyme
Pastry and Finishing
- 2 (13-oz [370-g]) packets ready-rolled puff pastry
- 1 egg yolk
- 1 tablespoon (15ml) milk
Instructions
- Prepare the chicken: One hour before cooking, rinse the chicken breasts under cold water and pat dry thoroughly with a paper towel. Cut them into 1-1.5 inch (2.5-3.5cm) cubes and season with salt and freshly ground black pepper. Set aside at room temperature.
- Cook the bacon: On the stovetop over medium-high heat, melt 2 tablespoons of butter in a large frying pan. Add the bacon slices and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Remove the bacon and set aside, leaving the fat drippings in the pan.
- Sauté mushrooms and onion: Add the sliced mushrooms to the pan with the bacon fat and cook for about 8-10 minutes or until the mushrooms release their moisture and start to brown. Add the finely chopped onion, garlic, and ¼ teaspoon freshly ground black pepper. Cook everything together for another 5 minutes until the onions are soft and translucent.
- Cook the chicken: Push the mushroom and onion mixture to the side of the pan. Add the remaining 2 tablespoons of butter and the seasoned chicken cubes. Cook for about 8 minutes until the chicken is lightly browned and opaque inside, stirring occasionally to combine with the mushroom mixture.
- Make the sauce: Sprinkle the flour over the chicken, mushroom, and onion mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken stock and milk, stirring continuously to prevent lumps. Add the Dijon mustard and dried thyme. Simmer gently for 5-7 minutes until the sauce thickens to a creamy consistency. Remove from heat and let it cool slightly.
- Assemble the pie: Preheat your oven to 400°F (200°C). Roll out one packet of puff pastry and gently press it into a 9-inch (23cm) pie dish. Pour the cooled filling into the pastry shell and spread evenly. Sprinkle the cooked bacon over the filling. Roll out the second pastry sheet and cover the pie, trimming any excess pastry. Pinch the edges to seal the pie and cut small slits in the top to allow steam to escape.
- Apply egg wash and bake: Beat the egg yolk with 1 tablespoon of milk and brush it over the pastry top for a glossy, golden finish. Place the pie on the middle rack of the preheated oven and bake for 35-40 minutes or until the pastry is puffed and golden brown.
- Rest and serve: Allow the pie to rest for 10 minutes before slicing. This helps the filling set and makes serving easier. Enjoy your French Chicken and Mushroom Pie warm, paired with a simple green salad or steamed vegetables.
Notes
- For the best flavor, use a mixture of cremini and wild mushrooms.
- Make sure the filling cools slightly before assembling to prevent the pastry from becoming soggy.
- You can prepare the filling a day ahead and assemble the pie just before baking.
- If you prefer a crispier crust, chill the assembled pie in the fridge for 20 minutes before baking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
Leave a Reply