Savory French Chicken & Mushroom Pie

(Tourte Poulet aux Champignons–Style)

🛒 Ingredients (Serves 4–6)

For the Filling

• 2 tbsp butter

• 1 tbsp olive oil

• 1½ lbs boneless skinless chicken thighs or breasts, diced

• Salt & freshly ground black pepper

• 8 oz cremini mushrooms, sliced

• 1 small shallot, finely chopped

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• ½ cup dry white wine

• ¾ cup chicken stock

• ½–1 cup heavy cream

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp Dijon mustard

• 1 tbsp chopped parsley

For the Pastry

• 1 sheet puff pastry (store-bought, thawed)
  or homemade shortcrust pastry

• 1 egg, beaten (for egg wash)

🔥 Instructions

1️⃣ Cook the Filling

1. Heat butter and olive oil in a large skillet over medium heat.

2. Season chicken with salt and pepper; sauté until lightly golden (about 5–6 minutes). Remove and set aside.

3. In the same pan, cook mushrooms until browned and moisture evaporates.

4. Add shallot and garlic; cook 1 minute.

5. Stir in flour and cook 1 minute to remove raw taste.

2️⃣ Build the Sauce

1. Deglaze with white wine, scraping up browned bits.

2. Add chicken stock, thyme, and Dijon. Simmer until slightly thickened.

3. Stir in cream and return chicken to the pan.

4. Simmer gently 5–8 minutes until creamy and thick.

5. Finish with parsley.

6. Let mixture cool slightly (important so pastry stays flaky).

3️⃣ Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Transfer filling into a greased pie dish or small casserole.

3. Lay puff pastry over the top, trimming excess.

4. Crimp edges to seal and cut a small slit in the center for steam.

5. Brush with beaten egg.

4️⃣ Bake

• Bake 25–30 minutes until pastry is golden brown and puffed.

• Let rest 5–10 minutes before serving.

✨ Flavor Profile

• Creamy & savory

• Earthy mushrooms

• Aromatic thyme

• Buttery, flaky crust

🍷 Serving Suggestions

• Simple green salad with Dijon vinaigrette

• Steamed green beans with lemon

• A glass of dry Chardonnay or white Burgundy