Nutrition Facts
4 servings
4
Chicken and Mushroom Pie: the easy recipe
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Traditional Canadian dish...
Ingredients
350 Chicken breast
250 Mushroom
1 Milk
40 Gruyere cheese
46 Basil
30 Milk
Salt
Pepper
Directions
1
Prepare your béchamel or use a ready-made béchamel. Preheat the oven to 220° C. Meanwhile, slice the mushrooms and sauté them in a pan to reduce the moisture. Roughly chop the chicken breast into pieces. Drain the mushrooms. Retrieve the pan and sauté the chicken breast over high heat. After 6 minutes of cooking, lower the heat and add the mushrooms and béchamel. Let it rest.
2
Meanwhile, roll out the puff pastry. Place the first pastry in the bottom of the silicone dish or line it with parchment paper or butter. Pour the chicken-béchamel mixture into the bottom of the dish, spreading it well with a spoon. Sprinkle cheese on top. Then cover with the second pastry on top.
3
Seal the edges well with water. Line with parchment paper in the middle. Draw a diagonal and brush the top of the dough with milk. Bake for about 30 to 35 minutes in the oven.
4
To finish, find my recipes for béchamel sauce and puff pastry on my blog: http://madeincooking.canalblog.com/
Ingredients
Ingredients
350 Chicken breast
250 Mushroom
1 Milk
40 Gruyere cheese
46 Basil
30 Milk
Salt
Pepper
Directions
Directions
1
Prepare your béchamel or use a ready-made béchamel. Preheat the oven to 220° C. Meanwhile, slice the mushrooms and sauté them in a pan to reduce the moisture. Roughly chop the chicken breast into pieces. Drain the mushrooms. Retrieve the pan and sauté the chicken breast over high heat. After 6 minutes of cooking, lower the heat and add the mushrooms and béchamel. Let it rest.
2
Meanwhile, roll out the puff pastry. Place the first pastry in the bottom of the silicone dish or line it with parchment paper or butter. Pour the chicken-béchamel mixture into the bottom of the dish, spreading it well with a spoon. Sprinkle cheese on top. Then cover with the second pastry on top.
3
Seal the edges well with water. Line with parchment paper in the middle. Draw a diagonal and brush the top of the dough with milk. Bake for about 30 to 35 minutes in the oven.
4
To finish, find my recipes for béchamel sauce and puff pastry on my blog: http://madeincooking.canalblog.com/
Notes
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pascal-p41
Hello, I make this recipe regularly, it's delicious. The only difference is that I use oyster mushrooms instead of button mushrooms. Give it a try, enjoy! -
zettezezette
chicken and mushroom pie Really delicious, my guests loved it, I was worried it might be a bit dry, but not at all, definitely making it again. My suggestion: There's nothing to criticize about the recipe, however, I used some mushrooms that I had cooked and frozen, it was a delight. -
Christiane
chicken pie I haven't tried it but I will. My suggestion: I replace the mushrooms with sliced leeks that are cooked for 15 minutes in a little water. -
made-in-c
Just draw lines (as if you were cutting pieces) but lightly (for your lines) and then place your chimney in the center. This is only for aesthetics; the most important thing is the chimney. -
Evelyne Mechoulan
Diagonal, you said diagonal? What is this story about a diagonal? Isn't the bottom crust going to become completely soggy? My suggestion: Better to explain.
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