Savory French Chicken and Mushroom Pie Recipe
This Savory French Chicken and Mushroom Pie combines tender pieces of chicken and earthy mushrooms in a creamy, flavorful sauce, all enveloped in a golden, flaky puff pastry crust. Perfectly balanced with aromatic herbs and a hint of Dijon mustard, this elegant yet comforting dish is ideal for cozy dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Filling
- 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
Assembly
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Sauté the Aromatics: Preheat 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, releasing their full flavors to form a delicious base for the pie filling.
- Cook the Mushrooms and Chicken: Add the sliced mushrooms to the skillet and cook until nicely browned, enhancing their flavor. Then, stir in the diced chicken pieces and cook until they turn a light golden brown and are fully cooked through, no longer pink inside.
- Thicken the Sauce: Sprinkle the flour over the chicken and mushroom mixture and stir constantly for about a minute to create a roux. Gradually pour in the dry white wine, chicken broth, and heavy cream, stirring continuously to ensure a smooth and creamy sauce forms. Cook until the mixture thickens to a rich consistency.
- Add the Final Touches: Stir in the Dijon mustard and fresh thyme. Season with salt and black pepper to taste. Let the mixture simmer gently for around 5 minutes, allowing the flavors to meld beautifully. Remove from heat and allow to cool slightly before assembling.
- Assemble and Bake: Transfer the cooled filling into a pie dish. Carefully lay the thawed puff pastry sheet over the filling, trimming and crimping the edges to seal. Cut a small slit in the center to allow steam to escape while baking. Brush the top with beaten egg to achieve a golden, glossy finish. Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and golden brown. Let the pie rest for 5 minutes before slicing and serving.
Notes
- Using chicken thighs provides a juicier, more flavorful filling, but chicken breasts can be used for a leaner option.
- If you prefer not to use wine, you can substitute an equal amount of additional chicken broth.
- Allowing the filling to cool before adding the puff pastry prevents the pastry from becoming soggy.
- For extra herb flavor, sprinkle a little thyme on top of the egg wash before baking.
- This pie pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.
