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Chicken and mushroom pie

This lovely pie has a puff pastry crust filled with a mixture of fried mushrooms, diced chicken and parsley, all bound in a cream sauce.

98 K 1× 4.4/5 (40 reviews)

1 hour 40 min. difficulté

Easy

5.90 €

1 pie

10 Ingredients

Last modified on: May 10^th 2023

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For 1 pie, you will need:

1 200 ml puff or flaky pastry (pâte feuilletée)
2 200 ml puff or flaky pastry (pâte feuilletée)
3 300 ml chicken
4 parsley
5 2 tablespoons olive oil
6 70 ml shallot
7 2 tablespoons olive oil
8 1 litre mushrooms
9 200 ml cream
10 1 beaten egg

Change these quantities to make:

1 pie 2 pies 3 pies

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Times for this recipe

Preparation: 40 min.

Resting: 15 min.

Cooking: 50 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

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 1 - 7 min.

Roll out 200 ml puff or flaky pastry (pâte feuilletée), prick all over and line a high-sided pie tin or mould (e.g. spring-form).

Leave about 1 cm (1/2 inch) overlapping the edge.

Put to wait in the fridge.

Stage 2 - 5 min.

Roll out 200 ml puff or flaky pastry (pâte feuilletée), prick all over and put to wait in the fridge.

Stage 3 - 5 min.

Cook 300 ml chicken (if not already cooked) and dice.

Stage 4 - 7 min.

Roughly chop the parsley, Prepare and chop 70 ml shallot.

Stage 5 - 2 min.

Pour 2 tablespoons olive oil into a frying pan on medium heat, add shallot, salt and pepper. Cook for 1 or 2 minutes.

Set aside.

Stage 6 - 7 min.

Prepare 1 litre mushrooms and dice them.

Pour 2 tablespoons olive oil into the same pan over high heat and when it is hot, add the mushrooms and toast them lightly.

Stage 7 - 15 min.

When the mushrooms are browned, add the shallot and diced chicken, mix well and add 200 ml cream, salt and pepper.

Leave on low heat to reduce until there is hardly any liquid left.

Check seasoning.

Stage 8 - 15 min.

To finish, add the parsley and mix well.

Leave to cool.

Stage 9 - 3 min.

Preheat the oven to 410°F (210°C).

Tip the filling into the pie case. Do not press down.

Stage 10 - 2 min.

Glaze the overhanging edge of pastry with beaten egg yolk.

Stage 11 - 2 min.

Place the pastry "lid" on top and press down the edge to seal.

Stage 12 - 3 min.

Trim off the excess pastry with scissors.

Stage 13 - 2 min.

Finish by glazing the top.

Stage 14 - 25 min.

Bake for about 25 minutes.

Remarks

It is important to choose the right sort of mushrooms for this recipe. Try not to use the classic button mushrooms which give off a lot of water. If possible, use drier types like oyster mushrooms or shiitake.

Keeping: A few days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	270 RDI=100 %	1,510 RDI=140 %	1,450 RDI=220 %	2,850 RDI=140 %	11,950 RDI: 140 %
Per 100 g	20 RDI=8 %	120 RDI=10 %	120 RDI=20 %	230 RDI=10 %	970 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Sulfites, egg

How much will it cost?

For 1 pie : 5.10 €

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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)

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The 1 comment already posted on this recipe

We love this pie! You're invited to come link it up (and your other pie recipes you may have) at our Pie Party here: http://www.ourminifamily.com/2014/03/its-pie-party.html

Have a great day,
~Cathy~
OurMiniFamily.com
Posted by Cathy march 10^th 2014 at 14:39 n° 1

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