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.
83 K 3.7/5 (10 reviews)
1 hour 35 min.
Easy
8.85 €
1 pie
12 IngredientsLast modified on: May 10th 2023
For 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
Times for this recipe
Preparation: 45 min.
Cooking: 55 min.
All in all: 1 hour 35 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 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 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 1,560 RDI=150 % | 1,590 RDI=240 % | 4,450 RDI=220 % | 18,620 RDI: 220 % |
| Per 100 g | 10 RDI=5 % | 70 RDI=7 % | 70 RDI=10 % | 200 RDI=10 % | 840 RDI: 10 % |
How much will it cost?
- For 1 pie : 8.90 €
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: Melt-in-the mouth meat and vegetables in a sealed casserole, Mushroom Pancakes au Gratin, Breton leek and mushroom tart, Rabbit civet, Mixed salad, ... See them all 62
Cooked meat
Like these other recipes: Cassoulet-style shepherd's pie., Gratin of leeks with Morbier cheese, Alpine gratin, Sorrel and potato quiche, Lentil and cold-meat salad, ... See them all 11
Liquid cream
Like these other recipes: Chestnut cake, Vanilla ice cream, The strange gratin, Vegetable clafoutis, Tagliatelle with cockles, ... See them all 170
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Tomato tart, Yvetot Douillons, Chicken pie, Apple Pie, Cochelin d'Evreux, ... See them all 71
Other recipes you may also like
Basic cake batter - the French way
The cake is one of the classic cakes of the pastry world (The frenchs call them "journey cake"), and there are many ways to make it. Here's a new basic recipe for its dough, into which you can then add the flavors (pistachio, lemon, chocolate, etc.) and ingredients (dried fruit, fresh fruit, etc.) of your choice. September 7th 202562 K 20 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024295 K4.5 1 hour 25 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019408 K4.5 4 hours 20 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020545 K 44.2 14 hours 30 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018439 K 15 30 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.