This French Chicken and Mushroom Pie is a showstopper that looks fancy but comes together easier than you’d think. I first tried making a tourte after watching a French cooking show on a rainy Saturday, and honestly, my family couldn’t believe I’d pulled it off. The combination of tender chicken, earthy mushrooms, and crispy bacon wrapped in buttery puff pastry creates layers of flavor that make this perfect for Sunday dinners when you want something special without the stress.
Table of Contents
Ingredients for French Chicken and Mushroom Pie
I always reach for this recipe when I want to impress without the stress. The ingredient list looks long, but everything comes together beautifully once you get your mise en place ready. My go-to trick is prepping all ingredients before I start cooking, which makes the whole process smooth and enjoyable.
- 3 boneless, skinless chicken breasts (about 170g each)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided (60g) – I recommend using quality butter for richer flavor
- 200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
- 1 lb mushrooms (450g), sliced – I usually mix cremini and button mushrooms for depth
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 6 tablespoons all-purpose flour (50g)
- ¾ cup + 1 tablespoon chicken stock (195ml) – My preference is low-sodium so you control the salt
- ¾ cup + 1 tablespoon milk (195ml), 2% minimum
- 2 tablespoons Dijon mustard – In my experience, this makes all the difference in flavor
- 1 teaspoon dried thyme
- 2 (13-oz) packets ready-rolled puff pastry – Pro tip: keep these refrigerated until ready to use
- 1 egg yolk
- 1 tablespoon milk (15ml) for egg wash
Step-by-Step Instructions
I recommend having all your ingredients measured and ready before starting. This French technique called mise en place keeps everything moving smoothly and prevents any rushed moments.
Step 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 while you prep the other ingredients – this helps them cook more evenly.
Step 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 they’re crispy and golden. Transfer to a plate but leave those delicious drippings in the pan – they add incredible flavor to the chicken.
Step 3: Add the seasoned chicken cubes to the same pan with the bacon fat. Cook for 7 to 8 minutes, stirring occasionally, until the chicken is mostly cooked through with golden edges. Don’t worry if it’s slightly pink inside – it finishes cooking in the oven. Transfer to a plate and cover with foil.
Step 4: Add 1 tablespoon of butter to the pan. Toss in the sliced mushrooms, season with black pepper, and cook for about 10 minutes without stirring too much. You want them nicely browned and caramelized, not steamed. Set aside when they’re golden brown.
Step 5: Melt the remaining tablespoon of butter in the pan. Add the garlic and onion, cooking for 2 to 3 minutes until they’re soft and translucent. Sprinkle the flour over them and stir to coat everything, cooking for 1 to 2 minutes to remove the raw flour taste. Slowly pour in the chicken stock while stirring constantly – this prevents lumps and creates a smooth sauce.
Step 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. The filling should be rich and creamy.
Step 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 (at least 2 inches deep), making sure it comes up the sides. Use a fork to poke several holes in the bottom – this prevents the pastry from puffing up under the filling. Pour the chicken filling evenly into the pastry shell.
Step 8: Drape the second sheet of puff pastry over the filling. Press the edges together firmly to seal, squeezing out any trapped air. Roll the hanging edges toward the center to create a thick, attractive rim around the pie.
Step 9: Whisk together the egg yolk and 1 tablespoon of milk. Brush this egg wash generously over the top of the pie for that beautiful golden finish. Use a sharp knife to cut a small circle or X in the center – this steam vent allows steam to escape and prevents a soggy top.
Step 10: Bake for 20 minutes at the high temperature 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 – this helps the filling set perfectly for clean cuts.
Perfect Pairings for French Chicken and Mushroom Pie
This hearty pie pairs beautifully with lighter sides that balance the rich, creamy filling.
Fresh Green Salad: A simple salad with vinaigrette cuts through the richness perfectly. I toss mixed greens with a tangy Dijon dressing that echoes the flavors in the pie.
Roasted Seasonal Vegetables: Carrots, Brussels sprouts, or green beans roasted with olive oil and herbs add color and nutrition. The caramelized edges provide a pleasant textural contrast to the soft pie filling.
Creamy Mashed Potatoes: For the ultimate comfort meal, serve alongside buttery mashed potatoes. The smooth texture complements the flaky pastry, and both soak up any extra sauce beautifully.
Crusty French Baguette: A warm baguette or sourdough bread is perfect for mopping up every bit of that delicious creamy filling. Toast it lightly and brush with garlic butter for extra French flair.
Garlic Parmesan Chicken and Potatoes: During spring, tender asparagus spears with lemon butter bring freshness and elegance. The bright, clean flavor balances the savory mushroom and bacon notes.
Keeping It Fresh: Storage and Serving Tips
Store leftover pie in an airtight container in the refrigerator for up to 3 days. The pastry softens slightly but remains delicious. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
When reheating, I recommend using the oven method for the best texture. Preheat to 350°F, cover the pie loosely with foil, and heat for 20 to 25 minutes until warmed through. The foil prevents over-browning while the filling heats completely. For quick single servings, microwave on a plate covered with a damp paper towel for 1 to 2 minutes.
This pie is incredibly versatile beyond dinner. I’ve served it at brunch gatherings, packed it for picnics, and even made mini versions in muffin tins for parties. The recipe doubles easily if you’re feeding a crowd or want one for the freezer.
FAQs
Can I use store-bought rotisserie chicken instead of raw chicken?
Yes! Shred about 3 cups of rotisserie chicken and skip the chicken cooking step. Add it directly to the sauce with the bacon and mushrooms. This cuts down prep time significantly.
What can I substitute for puff pastry if I can’t find it?
You can use pie crust for a different texture, though it won’t be as flaky. Alternatively, make a biscuit topping for a pot pie variation. Just bake at 375°F throughout.
Can I make this pie ahead of time?
Absolutely! Assemble the entire pie, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5 to 10 minutes to the baking time since it starts cold.
French Chicken and Mushroom Pie (Tourte)
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
