French Chicken Mushroom Pie Tourte (Version for Printing)

Succulent chicken with mushrooms and bacon in a creamy Dijon sauce, baked in crisp puff pastry for a French classic.

# Ingredients You’ll Need:

→ Filling

01 - 510g boneless, skinless chicken breasts, cut into 2.5–3.5 cm cubes
02 - 1/4 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper, divided
04 - 60g unsalted butter, divided
05 - 200g bacon, sliced into 0.6 cm pieces
06 - 450g mixed mushrooms (cremini and assorted types), sliced
07 - 1 large onion, finely chopped
08 - 2 garlic cloves, finely chopped
09 - 50g plain all-purpose flour
10 - 195ml low-sodium chicken stock
11 - 195ml milk (minimum 2% fat)
12 - 2 tablespoons Dijon mustard
13 - 1 teaspoon dried thyme

→ Pastry and Assembly

14 - 2 sheets ready-rolled puff pastry (370g each)
15 - 1 egg yolk
16 - 15ml milk

# How to Make It:

01 - One hour before cooking, rinse chicken breasts under cold water and pat dry completely. Dice into 2.5–3.5 cm cubes and season with salt and half the pepper. Set aside at room temperature.
02 - Melt 30g butter in a large frying pan over medium-high heat. Add bacon pieces and sauté for 6–7 minutes until golden and crisp. Remove with a slotted spoon, reserving drippings in the pan.
03 - Add chicken cubes to the pan and cook for 7–8 minutes until mostly cooked through. Remove to a plate and cover with foil.
04 - Add 15g butter to the pan. Add sliced mushrooms, season with remaining pepper, and sauté for 10 minutes until golden. Remove to a separate plate.
05 - Add final 15g butter. Sauté onion and garlic for 2–3 minutes until translucent. Sprinkle over flour and stir to coat. Gradually pour in chicken stock in small amounts, stirring constantly. Allow sauce to thicken fully with each addition before adding more.
06 - Slowly add milk in increments, stirring until a creamy, lump-free sauce forms. Stir in Dijon mustard and thyme. Taste and adjust seasoning with additional salt or pepper if necessary.
07 - Reduce heat to low and return bacon, mushrooms, and chicken to the cream sauce. Fold to coat evenly. Remove from heat.
08 - Preheat oven to 210°C with the rack midway. Line a deep 23 cm pie dish with parchment. Unroll one pastry sheet and place on the bottom, leaving overhang. Dock surface all over with a fork. Spread filling evenly into dish.
09 - Unroll second pastry sheet to cover filling. Press edges to seal, eliminating air pockets, and roll excess pastry towards center for a defined rim.
10 - Whisk together egg yolk and 15ml milk. Brush glaze over pastry lid. Using a sharp knife, score a 2.5 cm circle in the center to allow steam escape.
11 - Bake at 210°C for 20 minutes. Reduce oven to 180°C and bake a further 20 minutes until top is crisp and golden. Allow to cool at least 15 minutes before slicing.

# Extra Tips:

01 - For richer flavour, use a mix of mushroom varieties such as cremini, shiitake, or oyster.
02 - Ensure filling is completely cooled before encasing in pastry to avoid sogginess.

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