Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil and butter over medium-high heat.
3. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
4. In the same skillet, add onion and garlic and cook until softened, about 3-5 minutes.
5. Add mushrooms and cook until they release their liquid and are tender, about 5-7 minutes.
6. Sprinkle flour over the vegetables and stir to combine.
7. Slowly pour in chicken broth and heavy cream, stirring constantly until the mixture thickens.
8. Add Gruyere cheese, Parmesan cheese, thyme, salt, and pepper. Stir until cheese is melted and mixture is smooth.
9. Add chicken back into the skillet and stir to combine.
10. Pour mixture into a 9-inch pie dish.
11. Roll out puff pastry on a floured surface to fit the top of the pie dish.
12. Place pastry over the chicken mixture and press the edges to seal.
13. Brush beaten egg over the pastry.
14. Bake for 30-35 minutes or until the pastry is golden brown and the filling is hot and bubbly.
15. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 438
Fat: 28g
Saturated Fat: 12g
Cholesterol: 131mg
Sodium: 464mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or carrots to the filling for extra vegetables.
- Use different types of mushrooms, such as shiitake or cremini.
- Add a splash of white wine to the filling for extra flavor.
Tips and tricks:
- Be sure to thaw the puff pastry according to package instructions before using.
- Use a pastry brush to evenly distribute the beaten egg over the pastry.
- Let the pie cool for a few minutes before serving to prevent the filling from being too runny.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh thyme or parsley.
Garnishes:
Fresh thyme or parsley
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the filling is too runny, add a bit more flour to thicken it up.
- If the pastry is not browning evenly, cover the edges with foil to prevent them from burning.
Food safety advice:
- Be sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Poulet au Fromage and Mushroom Pie is a classic French dish that combines tender chicken, rich cheese, and earthy mushrooms in a savory pie.
Flavor profiles:
Savory, cheesy, earthy, and rich.
Serving suggestions:
Serve hot with a side salad or roasted vegetables for a comforting and satisfying meal.
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Region: French