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French Chicken and Mushroom Pie (Tourte) Recipe

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4.7 from 136 reviews

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.

Ingredients

Chicken

  • 3 boneless, skinless chicken breasts (about 170g each)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Butter and Bacon

  • 4 tbsp (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
  • 1/4 tsp freshly ground black pepper

Sauce Ingredients

  • 6 tbsp (50g) plain/all-purpose flour
  • 3/4 cup + 1 tbsp (195ml) chicken stock (ideally, low sodium)
  • 3/4 cup + 1 tbsp (195ml) milk (2% minimum)
  • 2 tbsp Dijon mustard
  • 1 tsp dried thyme

Pastry and Finishing

  • 2 (13-oz [370-g]) packets ready-rolled puff pastry
  • 1 egg yolk
  • 1 tbsp (15ml) milk

Instructions

  1. 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.
  2. 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.
  3. 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 1/4 tsp freshly ground black pepper. Cook everything together for another 5 minutes until the onions are soft and translucent.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://alinacooks.com/french-chicken-and-mushroom-pie-tourte-recipe/