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French Chicken and Mushroom Pie Tourte slice showing creamy chicken filling and golden puff pastry

French Chicken and Mushroom Pie (Tourte)

A comforting French-inspired savory pie featuring tender chicken, mushrooms, and bacon in a creamy sauce, all wrapped in golden puff pastry.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: French
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless, skinless chicken breasts about 170g each
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter divided (60g)
  • 200 g bacon 4 strips, cut into 1/4-inch-thick slices
  • 1 lb mushrooms 450g, cremini and/or various types, sliced
  • 1 large onion peeled and finely chopped
  • 2 garlic cloves peeled and finely chopped
  • 6 tablespoons all-purpose flour 50g
  • 3/4 cup plus 1 tablespoon chicken stock 195ml, ideally low sodium
  • 3/4 cup plus 1 tablespoon milk 195ml, 2% minimum
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • 2 ready-rolled puff pastry packets 13-oz (370-g) each
  • 1 egg yolk
  • 1 tablespoon milk 15ml, for egg wash

Equipment

  • Large frying pan
  • 9-inch pie dish
  • Fork
  • Whisk

Method
 

  1. Rinse the chicken breasts under cold water and pat them completely dry with paper towels. Cut into 1 to 1.5-inch cubes, then season with salt and pepper. Let them rest at room temperature for about 10 to 15 minutes.
  2. Melt 2 tablespoons of butter in a large frying pan over medium-high heat. Add the bacon slices and cook for 6 to 7 minutes until crispy and golden. Transfer to a plate but leave the drippings in the pan.
  3. Add the seasoned chicken cubes to the same pan. Cook for 7 to 8 minutes, stirring occasionally, until mostly cooked through with golden edges. Transfer to a plate and cover with foil.
  4. Add 1 tablespoon of butter to the pan. Toss in the sliced mushrooms, season with black pepper, and cook for about 10 minutes until nicely browned and caramelized. Set aside.
  5. Melt the remaining tablespoon of butter in the pan. Add the garlic and onion, cooking for 2 to 3 minutes until soft and translucent. Sprinkle the flour over them and stir to coat, cooking for 1 to 2 minutes. Slowly pour in the chicken stock while stirring constantly.
  6. Pour in the milk gradually while continuing to stir until you have a creamy, thick consistency that coats the back of a spoon. Mix in the Dijon mustard and thyme, then taste and adjust seasoning. Fold in the bacon, mushrooms, and chicken pieces.
  7. Preheat your oven to 410°F (210°C). Unroll one sheet of puff pastry and press it into a 9-inch deep pie dish, making sure it comes up the sides. Use a fork to poke several holes in the bottom. Pour the chicken filling evenly into the pastry shell.
  8. Drape the second sheet of puff pastry over the filling. Press the edges together firmly to seal. Roll the hanging edges toward the center to create a thick rim.
  9. Whisk together the egg yolk and 1 tablespoon of milk. Brush this egg wash generously over the top of the pie. Use a sharp knife to cut a small circle or X in the center for a steam vent.
  10. Bake for 20 minutes at 410°F until the pastry begins to puff and turn golden. Reduce the heat to 350°F (180°C) and bake another 20 minutes until deeply golden brown. Let the pie rest for at least 15 minutes before slicing.

Notes

Keep puff pastry cold until ready to use for best flakiness. The pie can be assembled up to 24 hours ahead and refrigerated before baking. Freezes well for up to 3 months.