Savory French Chicken & Mushroom Pie

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Savory French Chicken & Mushroom Pie

📝 Ingredients (Serves 6)

For the Filling

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2–3 garlic cloves, minced
  • 8 oz (225 g) mushrooms, sliced (cremini or button)
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup carrots, diced
  • ½ cup celery, diced
  • 2 tbsp flour
  • ½ cup dry white wine (optional but very French)
  • 1 ½ cups chicken broth
  • ½ cup heavy cream or crème fraîche
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ½ tsp fresh rosemary, finely chopped
  • Salt & black pepper, to taste
  • ½ cup frozen peas
  • 2 tbsp chopped parsley

For the Crust

  • 1 sheet puff pastry, thawed
    OR use your favorite double pie crust
  • 1 egg (for egg wash)
  • 1 tbsp water

Equipment

  • 10-inch skillet or saucepan
  • 9-inch pie dish or bake in the skillet if oven-safe

🍳 Instructions

1. Prepare the filling

  1. In a large skillet, heat the butter and olive oil over medium heat.
  2. Add the onion, carrots, and celery, and sauté 5–7 minutes until soft.
  3. Add the garlic and mushrooms and cook until mushrooms release moisture and begin to brown (5 minutes).
  4. Sprinkle flour over the vegetables and stir for 1 minute to cook it out — this will thicken the sauce.
  5. Pour in the white wine and cook until reduced by half.
  6. Add chicken broth, stirring until smooth and slightly thickened.
  7. Stir in the cream (or crème fraîche), Dijon mustard, thyme, rosemary, salt, and pepper.
  8. Add the chicken, peas, and parsley.
  9. Let simmer on low 3–5 minutes until creamy but not too thick — it will thicken more in the oven.
  10. Taste and adjust seasoning.

Remove from heat.

2. Assemble the pie

If using a pie dish:

  1. Pour the warm filling into your dish.
  2. Place the puff pastry (or top crust) over the top.
  3. Trim excess and crimp the edges.
  4. Cut 3–4 small slits for steam release.

If baking in the skillet:

Just lay the puff pastry over the skillet and tuck edges gently around the filling.

Egg wash:

Whisk 1 egg + 1 tbsp water, then brush over the crust for shine and deep golden color.

3. Bake

  • Preheat the oven to 400°F (200°C).
  • Bake 25–35 minutes, or until the crust is golden brown and filling is bubbling around the edges.
  • Rest 10 minutes before slicing.

✨ Optional Enhancements

French Bistro Upgrade

Add ¼ cup grated Gruyère or Comté cheese to the filling.

Herb Lovers Version

Increase thyme and parsley; add a pinch of tarragon.

Rustic Country Style

Use a double crust (top + bottom) and bake at 375°F for 45–50 minutes.

Wine-Free Option

Replace wine with more broth + a squeeze of lemon juice.

🍽️ Serving Suggestions

  • Serve with a simple mixed green salad with Dijon vinaigrette
  • Add buttery green beans or roasted asparagus
  • Pair with crusty French bread to soak up the sauce

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