Recipe: Chicken Pie

Name: Tourte au poulet
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 portions
Ingredients: 2 rouleaux de pâte feuilletée2 escalopes de poulet (ou les restes d'un poulet roti)2 poireaux (moi, je n'en avais mis qu'un seul)Quelques champignons : trompettes de la mort ou à défaut champignons de paris1 c. à soupe d'huile (15 ml)1 tasse de bouillon de volaille (250 ml)2 c. à soupe de beurre (30 ml)2 c. à soupe de farine (30 ml)1/2 tasse de crème liquide (125 ml)

By allejl ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 30 min

Cook 40 min

Total 1h10

Servings 6 serv.

The most excellent pie in its chicken, leek and mushroom version, the greedy will love it...

Ingredients for 6 servings

2 rolls of puff pastry
2 chicken cutlets (or leftovers from a roasted chicken)
2 leeks (I only used one)
A few mushrooms: chanterelles or failing that button mushrooms
1 tablespoon oil (15 ml)
1 cup poultry broth (250 ml)
2 tablespoons butter (30 ml)
2 tablespoons flour (30 ml)
1/2 cup heavy cream (125 ml)

Step-by-step directions

1- Preheat the oven to 400 F/200 C (T/7).

2- Brown the chicken cutlets and mushrooms in hot oil. Set aside.

3- Clean and cut the leeks into slices. Steam cook the leeks.

4- Meanwhile, line a mold with puff pastry. Fill it with cooked leeks.

5- Make a roux with the butter, flour, and broth. Add to it, off the heat, the fresh cream. Adjust the seasoning (be careful, the broth may be salty!).

6- Place the chicken cut into small pieces and the mushrooms on the leeks, coat with the sauce. Cover with puff pastry. Remember to make a small chimney on top.

7- Bake in the oven for 30 to 40 minutes.

Chef Patrick's Comment

You can sweat your leek whites in cream. Then add your diced chicken that has been browned + your mushrooms, let it cool then add three egg yolks for binding and place this in the center of your pie.

Poulet Poulet aux champignons Tourte Tourte au poulet