Chicken and Mushroom Pie

A golden, crisp puff pastry crust covering tender chicken pieces in a creamy sauce. The aroma of thyme and sautéed mushrooms fills the air upon slicing.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 660
• Protein: 41 g
• Carbs: 37 g
• Fat: 38 g

Ingredients

• 600 g White chicken ( cut into large cubes )
• 300 g Button mushroom ( sliced )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Garlic ( minced )
• 40 g Minimum butter sweet
• 2 tbsp Wheat flour
• 100 ml Liquid cream
• 1 piece Puff pastry
• 1 piece Egg ( beaten for egg wash )
• 2 tsp Thyme ( fresh leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Chicken broth

Instructions

1. Sear the chicken

   In a pan with butter, brown the chicken cubes over high heat. The meat should be seared on the outside but remain tender inside.

2. Sauté the garnish

   Add the sliced onion and mushrooms. Cook until mushrooms release their water and start to brown. Add garlic and thyme.

3. Dust and bind the sauce

   Dust the flour over the meat. Stir for 1 minute to cook the flour, then pour in the stock. Let it reduce until the sauce coats the back of a spoon.

4. Finish the filling

   Pour in the cream for smoothness. Adjust seasoning. Pour everything into a deep baking dish.

5. Assemble and bake

   Cover with puff pastry. Seal the edges. Make a small hole in the center and brush with egg wash. Bake at 200°C until the crust is puffed and golden brown.

Chef's tips

• Don't skip dusting the flour (singer), it's key to getting that velvety sauce texture.
• If the pastry browns too quickly, cover it with foil halfway through baking.

Storage

Keep refrigerated for up to 48 hours. Reheat in the oven to maintain the pastry's crispness.