Pie with mushrooms and chicken
A golden, flaky chicken, mushroom, and tarragon pie made with homemade rough puff pastry. Comforting, creamy, and perfect for a cozy dinner.
Updated : 02 October, 2025
Easy
More than 1 hour.
Ingredients
For the rough puff pastry
250 grams
Flour
250 grams
Butter
0.5 teaspoon
Salt
125 milliliters
Water
For the pie
25 grams
Butter
1
Shallot
1
Garlic
2
Chicken breasts
150 grams
Mushroom
50 milliliters
Red wine
150 milliliters
Chicken broth
2 tablespoon
Tarragon
200 milliliters
Heavy cream
2
Egg yolks
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Add the butter and salt to the well, working them together with your fingertips while gradually drawing in the flour.
Step 2
When the butter is broken into small pieces and the mixture looks grainy, slowly add the iced water and mix until incorporated. Take care not to overwork the dough - a marbled effect with the butter is ideal.
Step 3
Shape into a 2.5cm/1in-thick rectangle, wrap in cling film, and refrigerate for 20 minutes. Once chilled, roll into a 40x20cm/16x8in rectangle, fold the top third down and the bottom third up, then give a quarter-turn. Roll out again to the same size and fold into thirds once more. These are the first two turns.
Step 4
Rest in the fridge for 20 minutes, then repeat the folding process two more times to complete four turns in total. Wrap in cling film and chill for at least 30 minutes before using.
Step 5
For the pie, preheat the oven to 200C. Heat a large ovenproof frying pan until hot, add the butter, and fry the shallot and garlic for one minute. Add the chicken and cook until just coloured, then stir in the mushrooms and fry over a high heat for 2–3 minutes until softened. Pour in the wine and flambé by carefully tipping the pan towards the flame or lighting with a long match.
Step 6
Add the chicken broth, bring to a simmer, then stir in the chopped tarragon and cream. Simmer gently for 5 minutes, season to taste, and leave to cool slightly.
Step 7
Roll the pastry out to around 4-5mm thick and 5cm/2in wider than your pan. Brush the pan edges with beaten egg, lay the pastry over the filling, and crimp to seal. Trim away excess, brush with more egg, and decorate with pastry leaves if desired. Bake for 25 minutes, or until the pastry is golden brown and crisp, with the filling bubbling beneath.