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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.

92K 1× 4.4/5 based on 40 reviews

Last modified on: May 10^th 2023

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For 2 pies, you will need:

1 400 g Puff or flaky pastry (pâte feuilletée)
2 400 g Puff or flaky pastry (pâte feuilletée)
3 600 g chicken
4 parsley
5 4 tablespoons olive oil
6 140 g shallot
7 4 tablespoons olive oil
8 800 g mushrooms
9 400 g cream
10 2 beatens egg
Total weight: 2,864 grams

Change these quantities to make:

1 pie 2 pies 3 pies

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Times for this recipe

Preparation: 36 min.

Resting: 15 min.

Cooking: 49 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 400 g 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 400 g Puff or flaky pastry (pâte feuilletée), prick all over and put to wait in the fridge.

Stage 3 - 5 min.

Cook 600 g chicken (if not already cooked) and dice.

Stage 4 - 7 min.

Roughly chop the parsley, Prepare and chop 140 g shallot.

Stage 5 - 2 min.

Pour 4 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 800 g mushrooms and dice them.

Pour 4 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 400 g 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	550 210 %	3,030 290 %	3,010 460 %	6,900 350 %	28,890 350 %
Per 100 g	20 7 %	110 10 %	110 20 %	240 10 %	1,010 10 %
Per pie	270 110 %	1,520 140 %	1,510 230 %	3,450 170 %	14,440 170 %

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 2 pies : 11.72 €
Per pie : 5.86 €

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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.

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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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