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French Chicken and Mushroom Pie (Tourte) Recipe

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★★★★★

4.9 from 129 reviews

A classic French Chicken and Mushroom Pie (Tourte) featuring tender chicken breast cubes, smoky bacon, sautéed mushrooms, and a creamy Dijon-thyme sauce encased in a golden, flaky puff pastry crust. This hearty and comforting pie is perfect for a flavorful meal with a crispy pastry finish.

Ingredients

Scale

Chicken and Bacon

  • 3 boneless, skinless chicken breasts (about 170g each)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
  • 4 tbsp (60g) unsalted butter, divided

Mushroom Mixture

  • 1 lbs (450g) mushrooms (cremini and/or various types), sliced
  • 1/4 tsp freshly ground black pepper

Vegetables and Sauce

  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 6 tbsp (50g) plain/all-purpose flour
  • 3/4 cup + 1 tbsp (195ml) chicken stock (ideally, low sodium)
  • 3/4 cup + 1 tbsp (195ml) milk (2% minimum)
  • 2 tbsp Dijon mustard
  • 1 tsp dried thyme

Pastry and Finishing

  • 2 (13-oz [370-g]) packets ready-rolled puff pastry
  • 1 egg yolk
  • 1 tbsp (15ml) milk

Instructions

  1. Prepare Chicken: Rinse the chicken breasts under cold water and pat them dry thoroughly with paper towel. Cut the breasts into 1-1.5 inch (2.5-3.5 cm) cubes and season with salt and freshly ground black pepper. Set aside at room temperature for 1 hour before cooking to ensure even cooking.
  2. Cook Bacon: On the stovetop over medium-high heat, melt 2 tablespoons of unsalted butter in a large frying pan. Add the sliced bacon and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Remove the bacon to a plate and set aside, leaving the fat drippings in the pan to retain flavor.
  3. Cook Chicken: Add the seasoned chicken cubes to the pan with the bacon fat and cook for 7-8 minutes until mostly cooked through but still juicy. Remove the chicken and cover with foil to keep warm.
  4. Sauté Mushrooms: Add one tablespoon of butter to the pan. Add the sliced mushrooms, season with black pepper, and cook for about 10 minutes until they are cooked through and lightly browned. Transfer to a plate and set aside.
  5. Cook Aromatics and Make Sauce: Add the last tablespoon of butter to the pan and sauté the finely chopped garlic and onion for 2-3 minutes until translucent and fragrant. Stir in the flour to coat the aromatics, cooking briefly to remove the raw flour taste. Gradually pour in the chicken stock in small increments, stirring continuously to avoid lumps and allowing the sauce to thicken.
  6. Add Milk and Seasoning: Slowly add the milk little by little, stirring constantly to achieve a creamy and smooth consistency. Mix in the Dijon mustard and dried thyme. Taste and adjust seasoning with salt and pepper if necessary.
  7. Combine Filling: Reduce the heat to low and add back the cooked bacon, mushrooms, and chicken pieces into the creamy sauce. Stir well to coat all ingredients evenly and set aside.
  8. Preheat Oven and Prepare Pie Dish: Preheat the oven to 410°F (210°C) with the rack positioned in the middle. Line a deep 9-inch (23cm) pie dish with parchment paper for easy removal and cleanup.
  9. Assemble Bottom Pastry Layer: Unroll one sheet of puff pastry and place it on the bottom of the pie dish, allowing excess to hang over the edges. Prick the pastry base all over with a fork to prevent bubbling during baking. Pour in the prepared chicken filling and spread evenly.
  10. Cover with Top Pastry Layer: Unroll the second puff pastry sheet and lay it carefully over the filling. Press the edges together tightly, removing any trapped air between the layers. Fold and roll the hanging pastry edges towards the center to create a thick, sturdy rim that seals the pie.
  11. Prepare Egg Wash and Vent: Whisk together the egg yolk and milk, then brush this mixture evenly over the entire top pastry crust to promote golden browning. Using a sharp knife tip, carefully score a 1-inch (2.5 cm) circle in the center of the top crust to allow steam to escape during baking.
  12. Bake the Pie: Place the pie in the preheated oven and bake at 410°F (210°C) for 20 minutes. After this initial baking, lower the oven temperature to 350°F (180°C) and bake for an additional 20 minutes until the pastry is crisp and golden brown on top.
  13. Cool and Serve: Remove the pie from the oven and let it cool for at least 15 minutes to allow the filling to set before slicing and serving. This helps the pie hold its shape and enhances flavor.

Notes

  • Allowing the chicken to come to room temperature before cooking ensures more even cooking and better texture.
  • The parchment lining helps prevent sticking and makes cleanup easier.
  • Pricking the bottom pastry prevents it from puffing up excessively during baking.
  • The scored vent in the top pastry prevents sogginess by letting steam escape.
  • Using low-sodium chicken stock controls salt levels for better seasoning balance.
  • Adjust seasoning before assembling the pie to avoid an over or under-salted final dish.
  • Letting the pie rest after baking improves sliceability and flavor melding.

Keywords: French Chicken Mushroom Pie, Tourte, chicken pie, mushroom pie, savory pie, puff pastry pie, French cuisine

Find it online: https://annakocht.com/french-chicken-and-mushroom-pie-tourte-recipe/