Chicken and Mushroom Puff Pastry Pie #FoodieExtravaganza

Flaky puff pasty and a delectable filling make this chicken and mushroom puff pastry pie the perfect luncheon or brunch fare. It’s delicious warm or at room temperature.

I am a fan of savory pies in any form. They are not only a great use of leftovers, transforming them into a whole other meal. In fact, I have been known to make extra roast beef/chicken/lamb just so I’ll have enough for pie. In the case of this chicken and mushroom puff pastry pie, I used a store-bought rotisserie chicken.

Every year that I have lived in Dubai (my seventh will start in November!) the local produce available in the grocery stores and farmers’ markets has grown and grown. This year for the first time, much to my delight, I’ve started finding mushrooms from the UAE and our neighbor Oman on the refrigerated shelves. Consequently, prices are more reasonable as well and we’ve been eating a lot of mushrooms.

This month my Foodie Extravaganza friends are celebrating the lowly but delicious mushroom with recipes in honor of National Mushroom Month. Don’t miss the link list with more wonderful mushroom recipes near the bottom of this post.

If you are a fan of mushrooms, you'll want to check out my Wild Mushroom Soup, Mushrooms Provençal and Beef Short Rib Bourguignon. That last one has only five ingredients but is probably the best beef Bourguignon I've ever put in my mouth!

Chicken and Mushroom Puff Pastry Pie

This special pie will generously serve 4-6 people. Serve it alongside some freshly steamed vegetables or a crisp green salad.

Ingredients
For the filling:
1 lb 10 oz or 750g fresh baby or button mushrooms
3 tablespoons butter, divided
1 onion, peeled and finely chopped
1 medium carrot, peeled and cut into tiny cubes
4 tablespoons plain flour
2 teaspoons whole grained mustard
1 tablespoon chopped fresh tarragon leaves
1 cup or 240ml chicken stock
1 lb or 450g cooked chicken, chopped or shredded
1/2 cup or 120ml double or whipping cream
Fine sea salt
Freshly ground black pepper
Optional: cayenne pepper

For the crust:
2 packages (8 oz or 230g each) puff pastry (preferably all butter, if you can find it!)
1 egg, beaten

Optional to garnish:
2 tablespoons freshly grated Parmesan
tarragon sprigs

Method
Wash the mushrooms thoroughly making sure to remove any dirt that clings to them with a brush. Cut off any hard ends on the stems and discard.

In a large skillet, melt 1 tablespoon of the butter and add in the mushrooms.

Cook covered over a high heat for several minutes, until the mushrooms have released their water.

Continue cooking, uncovered, until all of the water has evaporated and the mushrooms begin to turn golden.

Transfer them to another vessel and return the skillet to the stove.

Reduce the heat to medium low and add one tablespoon of the butter. Sauté the onion and carrot until they soften. Add in the last tablespoon of butter. Once it has melted, add in the flour and stir until you have a thick paste. Cook for a minute or two to get rid of the raw flour flavor.

Remove the pan from the heat.

Add in the minced tarragon and mustard, then gradually whisk in the stock to form a smooth sauce.

Return the pan to the stove and then cook over medium low heat for several minutes until thickened.

Remove from the heat and add in the chicken, mushrooms and the cream. Stir well.

Season to taste with salt, freshly ground black pepper and cayenne if using. Stir well. Leave to rest in the skillet until cooled, stirring occasionally.

Once your filling has cooled, preheat your oven to 400°F or 200°C. Line a large baking sheet with parchment and unroll the first circle of puff pastry onto it.

Pile the filling onto the puff pastry and spread it out evenly, leaving a large circle of pastry around the outsides. Brush the pastry edge with the beaten egg.

Carefully cover the filling with the second circle of puff pastry to create the upper crust, gently pressing out air as you go.

Crimp the edges to seal the pie. Cut two or three vent holes in the top with a sharp knife and brush the whole pie with the egg.

You can also score the pastry with the knife, if desired. I did a sort of diamond pattern. Sprinkle with Parmesan, if using.

Bake in the preheated oven for 40-45 minutes or until the pastry is golden brown all over.

Remove the chicken and mushroom puff pastry pie from the oven and leave to cool for at least 10-15 minutes before slicing.

Enjoy!

Many thanks to this month’s Foodie Extravaganza host, Wendy from A Day in the Life on the Farm! Check out all the wonderful mushroom recipes we are sharing this month:

• Chicken & Mushroom Vegetable Medley by Reviews, Chews & How-Tos
• Chicken and Mushroom Puff Pastry Pie by Food Lust People Love
• Mushroom Quesadillas by Caroline's Cooking
• Mushroom, Sausage  and Spinach Strata by Karen's Kitchen Stories
• Mushrooms in Green Herb Sauce by Sneha's Recipe
• Portabella Mushroom Cheesesteak Sandwich by Simple and Savory
• Salisbury Steak with Mushroom Gravy by A Day in the Life on the Farm
• Steak with Porcini Mushroom Gravy by Palatable Pastime

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

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