French Chicken Mushroom Pie Tourte

This French chicken and mushroom pie with its flaky puff pastry top is the kind of savory comfort food that draws everyone to the table. Classic Tourte is beloved for its layers of juicy chicken, smoky bacon, and earthy mushrooms all wrapped in a creamy sauce beneath a golden crust. I started making it on rainy Sundays, and now it is a special request for family gatherings and cozy nights in.

I remember the first time I baked this pie for my grandmother’s birthday and the buttery aroma filled the house. It disappears fast at our table so I recommend making extra.

Ingredients

• Boneless skinless chicken breasts: This is the core protein so aim for fresh and firm cuts that are pale pink and moist
• Salt and freshly ground black pepper: Enhances every layer and balances the richness
• Unsalted butter: Divided use means you control the flavor throughout the cooking process
• Bacon: I use thick-cut for bigger bites and a smokier flavor look for meaty strips with a nice balance of fat and lean
• Mushrooms: Mix cremini or any combination for a more complex earthy base always choose mushrooms that feel plump and dry
• Large onion: Adds sweetness and depth avoid onions with spots or sprouting
• Garlic: Brings fragrance and complexity go for firm tight cloves
• Plain flour: This thickens the sauce for that French-style creamy filling use all-purpose for best results
• Chicken stock: Use low sodium to control saltiness homemade or a good carton option makes a big difference
• Milk: Two percent minimum makes the sauce silky and rich whole milk gives extra creaminess
• Dijon mustard: The French signature ingredient for subtle tangy sharpness
• Dried thyme: Underscores the earthiness of mushrooms and chicken
• Ready-rolled puff pastry: Quality store-bought saves time make sure it is cold but not frozen for best results
• Egg yolk and milk: This glossy wash gives a beautiful golden finish

Instructions

Prepare the Chicken:

Rinse chicken breasts in cold water and dry well with paper towel. Cut into large bite-size cubes and season generously with salt and freshly ground pepper. Let rest at room temperature for the most tender results.

Cook the Bacon:

Heat half your butter in a large frying pan over medium-high heat. Add chopped bacon and cook six to seven minutes until crisp and golden brown. Remove with a slotted spoon but leave the drippings in the pan for flavor.

Brown the Chicken:

Add chicken cubes to the hot pan. Sauté for seven to eight minutes just until cooked through not browned. Transfer to a plate and cover with foil to stay moist.

Sauté the Mushrooms:

Melt another tablespoon of butter in the same pan. Toss in mushrooms and a little extra black pepper. Cook them about ten minutes until the liquid evaporates and they begin to brown. Remove to a plate and set aside.

Build the Creamy Base:

Add the final tablespoon of butter to the pan then add finely chopped onions and garlic. Cook two to three minutes until translucent and aromatic. Sprinkle in flour and stir for a minute coating everything.

Create the Sauce:

Gradually pour in chicken stock a little at a time whisking well so the sauce is smooth and lump free. Allow to simmer and thicken for a few seconds before adding more.

Finish the Cream Sauce:

Slowly add milk continuing to whisk until the sauce is creamy and thickened. Stir in Dijon mustard and dried thyme. Taste and check seasoning add more salt and pepper if needed.

Combine the Filling:

Turn heat to low and gently fold in bacon mushrooms and chicken. Stir well to coat all pieces in the sauce and take off the heat.

Fill the Pie Dish:

Line a deep nine-inch pie dish with parchment. Gently unroll one sheet of pastry to cover the base and sides. Prick with a fork then spread the hot filling evenly over the dough.

Seal and Prepare the Pie:

Cover with the second sheet of pastry pressing the edges tightly together and rolling up the overhang to make a thick rim. Mix egg yolk with milk and brush over the top for a shine. Score a small circle in the center with a sharp knife to let steam escape.

Bake to Perfection:

Place in a preheated oven at 410 F on the middle rack. Bake for twenty minutes then lower the temperature to 350 F and continue for another twenty minutes. Remove when the crust is crisp and deeply golden. Rest at least fifteen minutes before slicing to let the filling settle.

When I make this pie I always savor the crisp pastry corners first and sometimes sneak a piece of bacon right from the pan. The blend of Dijon and thyme is my favorite part because it pulls all the flavors together and reminds me of classic French tarts my mother made.

Storage Tips

Let the pie cool completely before refrigerating to avoid sogginess. Store tightly covered in the fridge for up to three days. Reheat slices in a low oven to restore the crispness of the pastry.

Ingredient Substitutions

If you want to make this pie pork-free use turkey bacon or skip it and add sautéed leeks instead. Swap regular mushrooms for a wild mix like shiitake for deeper earthy notes. For dairy-free use olive oil and a plant-based milk that works well in sauces.

Serving Suggestions

A crisp green salad with vinaigrette or simple steamed green beans is the perfect side to this rich pie. Sometimes I skip the salad and serve it with roasted root vegetables for a heartier meal.

Cultural and Seasonal Notes

Tourte is iconic in rustic French cooking with many regions adding their own twist from wild game to veal. This version is perfect in early fall when mushrooms are at their peak but I love it year round.

Three Helpful Recipe Notes

Cold pastry handles easiest when just out of the fridge. Sprinkle a little flour on your hands so the dough stays manageable. Letting the pie rest after baking ensures slices hold their shape.

Success Stories

Friends who love casseroles are always amazed when they see this golden pie brought to the table. Last Thanksgiving it even replaced our usual main dish and the compliments kept coming. My kids always argue over the last wedge when there are leftovers.

Freezer Meal Conversion

Prepare the pie up to the point of baking then wrap tightly and freeze for up to two months. Bake directly from frozen adding an extra fifteen minutes to the total cook time and tent with foil if needed to prevent overbrowning.

This classic French chicken and mushroom pie will be requested again and again at your table. Enjoy the layers of flavor and savor every bite.

FAQs for This Recipe

→ What types of mushrooms work best in this pie?

Cremini mushrooms bring an earthy depth, but feel free to use a mix of your favorites such as button or shiitake for added complexity.

→ Can I substitute the bacon?

Yes, you can use pancetta or smoked ham, or omit for a lighter touch. The smoky element complements the creamy filling beautifully.

→ How can I achieve a crisp pastry crust?

Use ready-rolled puff pastry, poke with a fork before filling, seal edges tightly, and brush with egg yolk and milk for a golden finish.

→ Is it possible to prepare this pie ahead of time?

Absolutely. Assemble in advance, chill covered, then bake just before serving. Leftovers also reheat well in a moderate oven.

→ What side dishes go well with this dish?

Light salads, steamed green beans, or buttery mashed potatoes all complement the richness of the creamy pie perfectly.