Few dishes feel as comforting and elegant as Tourtes Poulet et Champignons, the French Chicken and Mushroom Pie. This recipe is a celebration of rustic French cooking — creamy chicken, sautéed mushrooms, and aromatic herbs enveloped in buttery, flaky pastry. Whether you’re planning a Sunday family lunch or a cozy dinner on a rainy evening, this pie delivers the perfect combination of homeliness and sophistication. I tried this once using almond milk instead of cream, and the result was surprisingly smooth and flavorful. The golden crust, the creamy filling, and that earthy mushroom aroma make this dish irresistible.
Why You’ll Love This Recipe
This French Chicken and Mushroom Pie brings together tender pieces of chicken, rich cream sauce, and buttery pastry. It’s hearty, comforting, and filled with flavors that evoke the warmth of French countryside kitchens. Each bite offers a perfect balance of texture — flaky crust, creamy filling, and a touch of herbs that elevate the taste to something truly special.
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Tourtes Poulet et Champignons – Classic French Chicken and Mushroom Pie
- Total Time: 55 mins
- Yield: 4 servings
- Diet: Halal
Description
A classic French savory pie filled with tender chicken, earthy mushrooms, onions, and a creamy white wine sauce, all enclosed in a buttery puff pastry crust. Perfect for an elegant meal or comforting family dinner.
Ingredients
- 2 sheets puff pastry, thawed
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts, cut into cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1 tsp thyme leaves
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter with olive oil over medium heat.
- Add the chicken pieces and cook until lightly browned. Remove and set aside.
- In the same pan, add onion and garlic; cook until soft and fragrant.
- Add mushrooms and cook until they release their moisture and start to brown.
- Sprinkle in the flour and stir for 1 minute to form a roux.
- Gradually pour in white wine and chicken stock, stirring constantly until thickened.
- Stir in the cream, Dijon mustard, thyme, and cooked chicken. Season with salt and pepper.
- Simmer for 5 minutes, then remove from heat and let cool slightly.
- Line a pie dish with one sheet of puff pastry, trimming edges as needed.
- Pour the chicken and mushroom mixture into the pastry shell.
- Cover with the second sheet of puff pastry, seal the edges, and cut small slits for steam to escape.
- Brush the top with beaten egg.
- Bake for 25–30 minutes, or until golden brown and puffed.
- Cool slightly before serving.
Notes
- You can substitute white wine with extra chicken stock if preferred.
- For extra richness, add a few tablespoons of grated Gruyère or Parmesan cheese to the filling.
- Use rotisserie chicken to save time.
- Serve with a simple green salad or roasted vegetables.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast: Tender, lean, and ideal for soaking up the creamy sauce. You can also use leftover rotisserie chicken if you’re short on time.
Mushrooms: Add a deep, earthy flavor. Button or cremini mushrooms work perfectly, but wild mushrooms add an elegant touch.
Butter: Provides richness for the sauce and adds that signature golden crispness to the pastry.
Onion: Finely chopped onion gives sweetness and depth to the base of the filling.
Garlic: Essential for that fragrant, savory note that complements the creaminess beautifully.
Flour: Thickens the sauce and helps achieve a luscious, velvety consistency.
Chicken stock: A flavorful liquid base that ties all the filling ingredients together.
Heavy cream: Gives the filling a smooth, luxurious texture. You can use milk or a dairy-free substitute like almond milk for a lighter version.
Thyme and parsley: Add a fresh herbal note that brightens the dish.
Puff pastry: The crowning glory — crisp, buttery layers that make the pie irresistibly flaky.
Egg yolk: Brushed on top for that lovely golden finish once baked.
Directions
Begin by preheating your oven to 200°C (400°F). In a large skillet, melt butter over medium heat. Add chopped onions and garlic, sautéing until fragrant and translucent. Stir in sliced mushrooms and cook until their moisture evaporates and they turn golden brown.
Add diced chicken breast to the pan and cook until lightly browned on all sides. Sprinkle flour over the mixture and stir well to form a roux. Gradually pour in chicken stock while stirring, followed by the cream. Let it simmer until thickened and creamy. Season with salt, pepper, thyme, and parsley, then set the mixture aside to cool slightly.
Roll out the puff pastry sheets. Line your pie dish with one sheet, fill it with the creamy chicken and mushroom mixture, and cover with the second sheet. Seal the edges, brush the top with egg yolk, and cut small slits for steam to escape.
Bake for 25–30 minutes until the crust turns golden brown. Allow the pie to rest for about 10 minutes before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: Approximately 55 minutes
Storage/reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 180°C (350°F) for 10–15 minutes until warmed through. Avoid microwaving for too long as it may make the pastry soggy. You can also freeze the unbaked pie for up to 2 months and bake directly from frozen with a few extra minutes added to the cooking time.
Variations and Customizations
Add bacon: Stir in crispy bacon bits for a smoky flavor boost.
Use leeks instead of onions: For a milder, sweeter base that complements the mushrooms beautifully.
Try different mushrooms: Mix wild varieties like chanterelles or porcini for a richer, gourmet touch.
Dairy-free version: Replace butter and cream with olive oil and oat cream for a lighter, plant-based pie.
Add white wine: Deglaze the pan with a splash of dry white wine for extra depth.
Incorporate cheese: A sprinkle of Gruyère or Comté adds a subtle nuttiness to the filling.
Mini pies: Make individual portions using small ramekins for a charming dinner party presentation.
Vegetable boost: Add spinach or peas for color and nutrition.
Spice it up: Add a pinch of nutmeg or a touch of Dijon mustard to enhance the sauce.
Top with pastry decorations: Use leftover dough to create leaf patterns for a beautiful finish.
FAQs
Can I use leftover cooked chicken for this recipe?
Yes, pre-cooked chicken works wonderfully and reduces prep time.
Can I make this pie ahead of time?
Absolutely. Assemble the pie, cover it, and refrigerate for up to 24 hours before baking.
Can I freeze the pie?
Yes, both baked and unbaked pies can be frozen for later use.
What type of mushrooms work best?
Cremini or button mushrooms are great, but wild mushrooms add extra flavor.
Can I use shortcrust pastry instead of puff pastry?
Yes, but puff pastry provides a lighter, flakier texture.
How do I prevent the pastry from getting soggy?
Let the filling cool before assembling and ensure you bake at a high enough temperature.
Can I add vegetables like carrots or peas?
Definitely, they’ll add more texture and nutrition to the pie.
What can I serve with this pie?
A simple green salad or roasted vegetables make perfect sides.
Can I use milk instead of cream?
Yes, but the sauce will be slightly less rich.
How do I get the perfect golden crust?
Brush the top with beaten egg yolk before baking for a glossy, golden finish.
Conclusion
Tourtes Poulet et Champignons is the epitome of French comfort food — rich, creamy, and deeply satisfying. Whether you’re entertaining guests or treating your family to something special, this dish brings warmth and elegance to the table. Its flaky crust, creamy filling, and comforting aroma make it a timeless recipe worth revisiting again and again.
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