Chicken mushroom pie with puff pastry

    1 hour 10 min

    This pie was inspired by the Tourtière du lac Saint Jean from Quebec which is traditionally made with meat but it's just as delectable with chicken.

    1 person made this

    Serves: 8 

    • 250g button mushrooms, sliced
    • 2 tablespoons olive oil
    • 350g chicken breast fillets, diced
    • 250g white sauce, ready made or homemade (see footnote)
    • 4 to 6 basil leaves, minced
    • salt and pepper
    • 1 (375g) packet ready rolled puff pastry
    • 40g grated Gruyère cheeese
    • 30ml milk

    Prep:15min  ›  Cook:45min  ›  Extra time:10min resting  ›  Ready in:1hr10min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Slice mushrooms. Heat 1 tablespon oil in a frying pan and fry mushrooms till they release their liquid and soften. Remove from the pan and set to one side.
    3. Heat remaining oil and fry chicken till golden all around, stirring often. Return mushrooms to pan and add basil and white sauce. Stir well to combine and simmer for 10 to 15 minutes over low heat. Season with salt and pepper
    4. Cut out two circles of puff pastry, one to fit the bottom and sides of the tin and a second one the size of the tin. Grease the tin or line with greaseproof paper.
    5. Place the bottom pastry in the tin and let it come up the sides. Evenly spread the chicken filling on top sprinkle with the cheese. Cover with the second puff pastry circle. Seal the seams of the bottom and top pastry by pinching them together with your fingertips.
    6. Using a pieces of greaseproof paper, make a small pastry vent. Poke a small hole in the centre of the top pastry and place the vent in it.
    7. Brush the pastry with milk and bake in the preheated oven till golden brown, 30 to 35 minutes.

    White sauce

    If you want to make your own white sauce (Bechamel sauce) instead of using store bought, find several recipes to choose from here

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