Savory French Chicken and Mushroom Pie
Prep Time: 25 minutes
Cooking Filling: 20–25 minutes
Assembly: 10 minutes
Bake Time: 30–35 minutes
Total Time: About 1 hour 20 minutes
Servings: 6 generous portions
Ingredients
For the Filling:
2 tablespoons butter
1 tablespoon olive oil
500g boneless chicken breast or thighs (cut into small cubes)
250g mushrooms (sliced; button or cremini)
1 small onion or 2 shallots (finely chopped)
2 garlic cloves (minced)
1 tablespoon flour
½ cup chicken broth
¾ cup heavy cream
1 teaspoon fresh thyme (or ½ tsp dried)
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley
For the Pastry:
1 sheet puff pastry (thawed)
1 egg (for egg wash)
Optional: 1 tablespoon Dijon mustard (adds authentic French depth)
Step-by-Step Instructions
Preheat Oven
Preheat to 190°C (375°F).
Lightly grease a pie dish (8–9 inch).
Cook the Chicken
Heat butter + olive oil in a large pan over medium heat.
Add chicken pieces.
Cook 4–5 minutes until lightly golden.
Remove and set aside.
Sauté the Mushrooms
In the same pan:
Add mushrooms.
Cook 5–7 minutes until golden and moisture evaporates.
Add onion/shallots and cook until soft.
Add garlic and cook 30 seconds.
Create the Creamy Sauce
Sprinkle flour over mixture. Stir 1 minute.
Slowly pour in:
Chicken broth
Heavy cream
Stir continuously until thickened (3–4 minutes).
Add:
Thyme
Salt & pepper
Dijon (if using)
Return chicken to pan.
Simmer 3–5 minutes until thick and creamy.
Turn off heat. Stir in parsley.
Let filling cool slightly (10 minutes).
This prevents soggy pastry.
Assemble the Pie
Pour filling into pie dish.
Roll puff pastry slightly larger than dish.
Place over filling.
Trim edges and press to seal.
Cut small slits on top for steam.
Brush with beaten egg.
Bake
Bake for 30–35 minutes
Until pastry is deep golden brown and crisp.
If browning too fast, loosely cover with foil.
Pro Tips for Perfect Pie
Cool filling slightly before covering
Use fresh thyme for deeper flavor
Add a splash (1 tbsp) white wine while cooking mushrooms for restaurant taste
For extra richness, add ¼ cup grated Gruyère to filling
Optional Variations
Add leeks instead of onion
Use rotisserie chicken to save time
Make individual mini pies in ramekins
Add spinach for color
Serving Suggestions
Serve with:
Simple green salad with Dijon vinaigrette
Steamed green beans
Roasted baby potatoes
Final Thoughts
This pie is:
Creamy but not heavy
Rustic yet elegant
Perfect for family dinners or guests