Chicken Friand Tourte Au Poulet Et Champignons
Indulge in the rustic charm of French-inspired comfort food with this irresistibly flaky Chicken Friand Tourte au Poulet et Champignons. This gourmet delight features tender chicken breast, earthy white button mushrooms, and aromatic herbs like thyme and parsley, all enveloped in a rich, velvety béchamel sauce. Encased in golden, buttery puff pastry, this savory pie is beautifully crisp on the outside and luxuriously creamy on the inside. Perfect for a dinner party centerpiece or an indulgent family meal, this dish is easy to prepare yet full of restaurant-quality flavor. Serve it with a crisp green salad or roasted vegetables to complete this satisfying, elegant dish.
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Recipe Information
Ingredients
- 400 grams Chicken breast
- 250 grams White button mushrooms
- 60 grams Unsalted butter
- 30 grams All-purpose flour
- 250 milliliters Whole milk
- 200 milliliters Chicken stock
- 2 pieces Garlic cloves
- 2 pieces Shallots
- 1 teaspoon Fresh thyme
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 sheets Puff pastry sheets
- 1 piece Egg
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F).
Dice the chicken breast into 1 cm cubes and season lightly with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on all sides but not fully cooked through, about 5 minutes. Remove from skillet and set aside.
Finely chop the garlic, shallots, and parsley. Slice the mushrooms thinly.
In the same skillet, melt 30 grams of butter over medium heat. Add the garlic and shallots and cook until softened and fragrant, around 2 minutes.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they have released their water and softened, about 5 minutes. Stir in the fresh thyme and cooked chicken. Remove from heat and set aside.
In a small saucepan, melt the remaining 30 grams of butter over medium heat. Add the flour and whisk constantly for 2 minutes to form a roux.
Gradually add the milk and chicken stock to the roux, whisking continuously to avoid lumps. Cook for 4–5 minutes, or until thickened into a smooth béchamel sauce. Season with salt and pepper to taste.
Mix the béchamel sauce into the chicken and mushroom mixture. Stir in the chopped parsley and let the filling cool for 10 minutes.
Roll out one sheet of puff pastry onto a lightly floured surface and line a 9-inch pie dish with it. Trim any excess edges.
Fill the pastry with the cooled chicken and mushroom mixture, spreading it out evenly.
Roll out the second sheet of puff pastry and place it on top of the filling. Trim excess pastry and crimp the edges to seal the pie.
Beat the egg in a small bowl and brush it over the top of the pastry for a golden finish. Cut a few small slits in the center to allow steam to escape.
Bake in the preheated oven for 35–40 minutes, or until the pastry is golden brown and puffed.
Let the tourte rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
