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