French · Dinner
Chicken and Mushroom Pie
A single-serving French chicken pie with braised chicken thigh, mushrooms, and white wine cream sauce enriched with tarragon and Dijon, encased in buttery puff pastry and baked until golden. Rich, savoury, and herbaceous.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
812Calories
48.6gProtein
52.8gFat
35.1gCarbs
5.4gSugar
2.8gFiber
880mgSodium
336mgChol
24.7gSat Fat
870mgPotassium
95mgCalcium
3.6mgIron
1.1mcgVitamin B12
4.5mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Pat chicken thigh dry, season with salt and pepper. Slice mushrooms, dice onion and shallot, chop thyme and tarragon.
2
Sear
Melt butter in skillet over medium-high heat. Sear chicken 3 to 4 minutes per side until golden; remove to plate.
3
Sauté
Cook onion and shallot over medium heat for 3 minutes until soft, add mushrooms and cook 4 minutes until they brown.
4
Simmer
Deglaze with white wine, scraping up browned bits. Stir in stock, cream, mustard, thyme, tarragon, and flour. Return chicken, simmer 8 to 10 minutes over medium-low heat until sauce thickens.
5
Cool
Transfer filling to pie dish and cool 5 minutes.
6
Build
Drape pastry over dish, trim excess, crimp edges, cut steam vent, brush with egg wash.
7
Bake
Bake at 400F (200C) for 20 to 25 minutes until pastry is puffed and deeply golden brown.
8
Rest
Let pie rest 2 minutes.
9
Plate
Serve hot directly in its dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 5.6 oz160g mushroom
- 2 tbsp2 tbsp butter
- 11 onion
- 22 small shallot
- 2/3 cup160ml dry white wine
- 2/3 cup160ml chicken stock
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp fresh tarragon
- 2 tsp2 tsp all-purpose flour
- 22 sheet (85g, about a quarter of a 14 oz/400g package) puff pastry, chilled
- 22 small eggs, beaten, for egg wash
- salt, to taste
- black pepper, to taste
