Chicken Mushroom Rustic Pie

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Flaky, buttery, and delicious, this Chicken Mushroom Rustic Pie won’t leave you indifferent.

Proud Ben

Indeed, I’m super agitated today, guys. There are just a bunch of very good reasons for being in such a good mood.

Firstly, I don’t often share the recipes for savory pies and tarts. Practically, I’ve posted only the recipes for Turkish pide and these Karjalanpiirakka – Karelian Pies.

Definitely, I’ve made some pizzas as well, but it doesn’t count. In by book, savory pies are the best. If you ask me, why haven’t I posted more savory pies then, well, they didn’t survive. In other words, they didn’t make to a photo shoot stage.

Secondly, it’s probably one the most complicated recipes I’ve posted so far. Still, please don’t be scared of it. While making dough requires a lot of time, it’s not that tedious. The active cooking time isn’t so long. Mostly it’s about waiting. I hope you’re patient enough.

Lastly, this was my first puff pastry I made from scratch. Who’s the hero here? Ben! As I’ve just said, although making puff pastry might sound complicated, it’s not in fact. The most critical part of making puff pastry is its chilling. We don’t want the butter to melt so the dough has to be refrigerated after each set of folding which are called turns.

Chicken Mushroom Rustic Pie

Each turn means that you’ve got to roll the dough out, fold it, flip it, and fold again. And as you already know, chill it for about 30 minutes in between these sets. Puff pastry requires 6 turns (but 2 turns go together) plus the resting time in the fridge. Nothing complicated – just a little of your patience:) As the matter of fact, I think I made one extra turn by mistake, but I don’t think it badly affected this Chicken Mushroom Rustic Pie.

What’s definitely true about this pastry, that it is not the skinniest one. One pound of butter! That’s correct. But the cold butter makes the trick here resulting in a rich and flaky crust. However, keep in mind that it is not the same as that airy and fluffy pastry puff you can use for cakes and other desserts. Thus, don’t attempt a Napoleon cake with it:)

I opted for a classic combo of chicken, mushrooms, and lots herbs. Also, I added some green peas, mostly to add up some color. You can incorporate other veggies like carrots (In my case, when I asked Andrey what he thought about carrots in the pie, he looked at me and strictly proclaimed, “Carrots? In MY cake?” I was kind of confused at which point the pie become entirely his, but I didn’t argue. Besides, I’m not a huge fan of carrots in meat pies either.) Smoked paprika, fresh thyme, and herbs de Provence make the difference here too. Mmmmm, do you feel the way it smells?

You would probably say the pie didn’t turn out impeccable. Agree. On another hand, it’s a rustic pie. Rustic food doesn’t need to look perfect. Moreover, it would be a crime in the world of rustic pies:) However, the top of it could have had a lighter color. We just wanted a little bit more of tan, and that last minute was obviously excessive. Also, I think the filling could have been moister, but I was afraid the crust would be soggy. I fully encourage you to use a little of stock or wine while making the filling.

What can I say to wrap it up? I’ve never been to France. And I’ve never tried an authentic meat pie. But I’m telling you, this Chicken Mushroom Rustic Pie made us feel like being in Provence.

6 thoughts on “Chicken Mushroom Rustic Pie

  1. Gaila says:

    Ben, Ben, Ben, you are a true hero! making puff pastry is hard and it takes patiences, and this pie or as the Trench would refer to it “Tourte” is perfect! just perfect! I can just imagine all the flavors and that crust looks so flaky! yum yum! When did Andrey was made king of this pie?? Did he liked it? He made me laugh “Carrots? In MY cake?”!! Too funny!
    Gaila recently posted…Moules gratinées – mussels au gratinMy Profile

  2. David @ Spiced says:

    Wow! You made the real deal puff pastry? I’m impressed! I made croissant dough one time (a long time ago) and it was similar in that it needed a ton of rolling and folding. But it was so tasty! This post totally inspires me to go make that again. I used the dough to make ham + cheese croissants, and they were so tasty! There’s a “cheater” recipe for puff pastry out there (called blitz puff pastry), but I’ve yet to try it out. Either way, this filling sounds amazing, too! I love the use of fresh thyme combined with the mushrooms + chicken. This sounds like the perfect slice of comfort food! Did you save me a slice? I know you did, right?
    David @ Spiced recently posted…Masala Hummus ToastMy Profile

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