Chicken pie
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
130 K 4.5/5 (15 reviews)
2 hours 30 min.
Average
10.40 €
6 people
16 IngredientsLast modified on: May 10th 2023
For 6 people, you will need:
- 1
4 leeks - 2
300 g mushrooms - 3
300 g chicken breast - 4
1 shallot - 5
3 tablespoons olive oil - 6
½ lemon - 7 3 tablespoons olive oil
- 8
125 g small pieces of bacon - 9
1 tablespoon goose fat - 10
1 chicken stock cube - 11
150 ml water - 12
5 hard-boiled eggs - 13
150 g puff or flaky pastry (pâte feuilletée) - 14
20 g beaten egg - 15
salt - 16
pepper - Total weight: 2,380 grams
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 1 hour 15 min.
All in all: 2 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 3 - ⌛ 5 min.
Cut 300 g chicken breast into medium-sized chunks.
Stage 4 - ⌛ 1 min.
Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add 1 shallot chopped, salt and pepper. Leave to cook for 1 minute without colouring.
Stage 5 - ⌛ 10 min.
Add the mushrooms and cook until they are soft.
Stage 6 - ⌛ 1 min.
Stage 7 - ⌛ 5 min.
Stage 8 - ⌛ 7 min.
Stage 9 - ⌛ 5 min.
Still using the same pan, melt 1 tablespoon goose fat. When smoking hot, add the chicken pieces.
Fry rapidly until browned all over.
Fry rapidly until browned all over.
Stage 10 - ⌛ 15 min.
Mix 1 chicken stock cube and 150 ml water to make a chicken stock. Add this to the pan and cook the chicken pieces gently in the stock (this method is called braising), uncovered.
If you can, use the juices from cooking poultry.
If you can, use the juices from cooking poultry.
Stage 11 - ⌛ 5 min.
Preheat the oven to 430°F (220°C).
Choose a gratin or pie dish and spread a layer of mushooms in the bottom.
Add the bacon on top.
Choose a gratin or pie dish and spread a layer of mushooms in the bottom.
Add the bacon on top.
Stage 12 - ⌛ 3 min.
Then add a layer of leeks.
Stage 13 - ⌛ 3 min.
A layer of chicken.
Stage 14 - ⌛ 3 min.
And a layer of sliced hard-boiled eggs.
Pour any remaining chicken stock over the top.
Pour any remaining chicken stock over the top.
Stage 15 - ⌛ 3 min.
Roll out the puff pastry to make a lid and pierce 2 holes, which will act as vents to let the steam escape.
Stage 16 - ⌛ 5 min.
Trim off the overhanging pastry around the edge and tuck the pastry into the dish.
Stage 17 - ⌛ 5 min.
Use the trimmings to make decorations to stick on the top.
Stage 18 - ⌛ 3 min.
Glaze the pastry.
Stage 19 - ⌛ 30 min.
Bake until the puff pastry is nicely browned.
Remarks
Chicken pie is very good reheated and freezes well.
Keeping: A few days in the fridge, covered with plastic film. Freezes well.
Source: After Gaston Lenotre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 640 RDI=60 % | 750 RDI=110 % | 3,650 RDI=180 % | 15,300 RDI: 180 % |
| Per 100 g | 8 RDI=3 % | 30 RDI=3 % | 30 RDI=5 % | 150 RDI=8 % | 640 RDI: 8 % |
| Per person | 30 RDI=10 % | 110 RDI=10 % | 120 RDI=20 % | 610 RDI=30 % | 2,550 RDI: 30 % |
How much will it cost?
- For 6 people : 10.40 €
- Per person : 1.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Penne with Mushrooms, Stuffed artichokes au gratin, Roast in the bag pork with fondant vegetables., Baked Mont d'Or with diced mixed vegetables, Rice à la grecque, ... See them all 62
Chicken breast
Like these other recipes: Vol-au-vent, Chicken "cantina", Couscous, Greek salad with chicken, Chinese Soup, ... See them all 29
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, Pissaladière with puff pastry, Thin cherry tomato and pesto tart, Apple semelles (flat apple tarts), Mushroom tart, ... See them all 72
Water
Like these other recipes: Nachos, Green parsley tahini sauce, Mint and chocolate cream, Stewed plums, How to prepare a bain-marie, ... See them all 137
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025313 K 24.5 3 hours 8 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau". June 15th 2020516 K 25 3 hours 60 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019460 K 24.5 6 hours 50 min.
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches. September 7th 2012325 K 24 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.