Flaky pastry chicken and mushroom pie Recipe

Chicken thigh and mushroom filling in a bechamel sauce topped with a flaky rough puff pastry topping. Make the pastry and filling in your class and take the pie away to cook at home

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(4 votes) 3.3/5

Les ingrédients

Pour people
  • For the pastry
  • Plain flour : 125 g
  • Unsalted butter : 125 g
  • Water : 50 ml
  • Maldon salt : 1 pinch(es)
  • For the filling
  • Chicken thigh(s) : 12 whole
  • Chestnut mushroom(s) : 300 g
  • Sunflower oil : 30 ml
  • Unsalted butter : 15 g
  • Plain flour : 25 g
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 1 whole
  • Semi-skimmed milk : 300 ml
  • Tarragon : 0.25 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn



    Dice the butter. Sift the flour and mix in the salt.

    Make sure the water is ice cold. Bring the butter up to room temperature but not too soft.

    Make a well in the flour and add the butter. With your fingers, loosely rub the butter into the flour, making sure not to overwork at this stage. You should still be able to see chunks of butter.
    Make a well again and pour in the ice cold water mixing with your hands until you have a firm dough. Add more water if needed to bring the dough together. Wrap the dough in clingfilm and rest in the fridge for 15 minutes.

    Once the dough is cold, place on a floured work top and shape into a rectangle with your hands. use a rolling pin to roll the dough to approximately three times its original width. Roll the pastry in one direction only. The rolled rectangle should measure approximately 50cm by 20cm. Try not to overwork the butter into the dough you need to have streaks of butter remaining.

    Fold the top third of the pastry down into the middle and then fold the bottom third up to the centre. fold over again so as you have the original sized piece of dough.

    Turn the dough through 90' and then roll out again to 3 times its original length. repeat the folding process again and then wrap the folded dough in cling film and refrigerate again for 15 minutes.


    Shred the chicken thighs. Slice the mushrooms. Peel and dice the shallots and the garlic. Pick the leaves from the tarragon and roughly chop.

    Heat a frying pan until hot and add a splash of sunflower oil. Cook the chicken for a couple of minutes and then add the mushrooms, cook until golden brown and then season with salt and pepper.

    Heat a saucepan pan over a medium heat and cook the shallots in the butter until golden brown. Add the garlic and cook for 1 minute. Next, add the flour and cook for 1 minute and then gradually add the milk whilst whisking all the time. Bring to the boil.

    Reduce the heat and cook for 3 minutes. The sauce will thicken as the flour in the sauce cooks. Remove from the heat and stir in the tarragon, shredded chicken and sauteed mushrooms.

    Check the seasoning. Put the filling in the pie tin and allow to cool completely.

    Whilst the filling is cooling, remove the dough from the fridge and roll to the desired size incorporating the folds as you roll. It should end up about 5 mm thick. Cut to shape and use to top your pie.

    Top the pie tin with the pastry and crimp the edges. Brush the pie lid with a little beaten egg and then make a small hole in the centre of the pie lid.

    Bake the pie in a preheated 200'C oven for 20-30 minutes until the pastry is golden brown, light and flaky.

Chef's tip

«Using chicken thighs ensures the meat doesn't go dry and try adding some french mustard to the mix for added depth of flavour.»

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