Rustic chicken and mushroom pie
This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid.
The one small concession to modernity is the use of puff pastry for a lighter, crisper crust.
The filling combines mushrooms, leeks and diced chicken in a cream sauce.
The one small concession to modernity is the use of puff pastry for a lighter, crisper crust.
The filling combines mushrooms, leeks and diced chicken in a cream sauce.
36K 9 3.8
Last modified on: December 30th 2019
Keywords for this recipe:Puff pastryPieOld-fashionedMeatMushroomsFor 1 pie, you will need:
- 1
200 g Puff or flaky pastry (pâte feuilletée) - 2
300 g cooked meat - 3
600 g mushrooms - 4
30 g goose fat - 5
2 leeks - 6
1 onion - 7
4 tablespoons olive oil - 8
250 ml liquid cream - 9
20 g beaten egg - 10 200 g Puff or flaky pastry (pâte feuilletée)
- 11
salt - 12
pepper - Total weight: 2,225 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 43 min. | 52 min. | 1 hour 35 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Roll out 200 g Puff or flaky pastry (pâte feuilletée) and line a deep, non-stick tin ( 8" or 20 cm diameter, preferably spring-form type) with this rolled-out pastry.
Trim off the excess pastry, leaving a rim of about half an inch (1 cm) overhanging around the edge. Set aside in the fridge.
Trim off the excess pastry, leaving a rim of about half an inch (1 cm) overhanging around the edge. Set aside in the fridge.
Stage 2 - 5 min.
Dice 300 g cooked meat. Here I am using left-over chicken, which is ideal for this recipe.
Stage 3 - 10 min.
Peel 600 g mushrooms and chop into small chunks.
Stage 4 - 5 min.
Pour 30 g goose fat into a saucepan on high heat. When really hot, add the mushrooms and cook for about 5 minutes.
Salt and pepper at the end of cooking, after taking off the heat.
Set aside.
Salt and pepper at the end of cooking, after taking off the heat.
Set aside.
Stage 6 - 2 min.
Prepare and finely chop 1 onion. Heat 4 tablespoons olive oil in the same pan as before, still on high heat. When really hot, add the chopped onion.
Salt and pepper, then cook for 1 minute without colouring.
Salt and pepper, then cook for 1 minute without colouring.
Stage 7 - 5 min.
Add the chopped leeks, stir, then cover and cook for 4 or 5 minutes until the leeks are quite tender but still nice and green.
Salt and pepper.
Salt and pepper.
Stage 8 - 1 min.
Add the mushrooms and chicken. Mix well.
Stage 9 - 10 min.
Add 250 ml liquid cream, mix and leave on low heat to reduce.
Stage 10 - 1 min.
Stage 11 - 2 min.
Stage 12 - 3 min.
Fill the pie with the cold filling mixture.
Stage 13 - 2 min.
Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a circle and make a small hole in the centre of this pastry lid to allow steam to escape during baking.
Stage 14 - 4 min.
Lay the pastry circle on top of the pie and press the edge down firmly to seal it.
trim off the overhanging pastry with scissors and glaze top.
trim off the overhanging pastry with scissors and glaze top.
Stage 15 - 30 min.
Bake for about 30 minutes, preferably low in the oven, with the tin directly on the shelf.
Do watch for the pastry browning towards the end of cooking.
Do watch for the pastry browning towards the end of cooking.
Remarks
Everything up to stage 10 can be prepared the day before cooking.
Keeping
A few days in the fridge.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,876 Kcal or 12,041 Kj | 106 gr | 210 gr | 352 gr |
| 144 % | 41 % | 20 % | 53 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 129 Kcal or 540 Kj | 5 gr | 9 gr | 16 gr |
| 6 % | 2 % | 1 % | 2 % |
| Per pie | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,876 Kcal or 12,041 Kj | 106 gr | 210 gr | 352 gr |
| 144 % | 41 % | 20 % | 53 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Sauce Normande (for fish), Celeriac and mushroom gratin, Escalope of veal in a cream sauce, Stuffed mushrooms au gratin, ... All |
 | Cooked meat: You can check-out other recipes which use it, like for example: Artichokes with beef, Lentil and cold-meat salad, Cassoulet-style shepherd's pie., Bistro sandwich, Hachis parmentier, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Triple-Cheese Pumpkin Gratin, Late Winter Soup with Fresh Spinach, Shallot confit tart, Apple and almond gratin, Normandy seafood stew, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Quick flaky pizza, Sicilian Epiphany Pie, Smoked salmon sacristains, How to cook caramelized puff pastry well, ... All |
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