Chicken and Mushroom Pie (Cyril Lignac)
Cyril Lignac's chicken and mushroom pie is a revisited version of the classic pie, with a generous filling of chicken, mushrooms, fresh cream, and aromatic herb
Cyril Lignac's chicken and mushroom pie is a revisited version of the classic pie, with a generous filling of chicken, mushrooms, fresh cream, and aromatic herbs. This savory and comforting pie is ideal for a convivial meal with family or friends. Its crispy crust and soft filling make it a dish appreciated by all. The preparation of this pie takes a little time, but the result is worth it. It can be served hot or warm, accompanied by a green salad.
Time
1 h. 15 min. =
30 min. +
45 min.
Utensils
1 knife1 frying pan1 oven1 pie dish
Ingredients for 6 parts
- 0.5 c. à c. sea salt
- 400 g. chicken breasts
- 1 onion
- 1 garlic
- 2 c. à s. olive oil
- 0.25 c. à c. black pepper
- 200 ml. crème fraîche
- 500 g. pâtes feuilletées
- 1 c. à s. thyme
- 300 g. champignon de paris
Steps
- Preheat the oven to 180°C (350°F).
- Dice the chicken. Slice the onion and mince the garlic. Cut the mushrooms into slices.
- In a pan, heat the olive oil and sauté the chicken until it is browned.
- Add the onion, garlic, and mushrooms. Sauté for a few minutes.
- Add the fresh cream, thyme, salt, and pepper. Simmer for 10 minutes.
- Roll out half of the puff pastry and line a pie dish.
- Pour the chicken and mushroom filling onto the pastry.
- Cover with the remaining puff pastry. Seal the edges and make a chimney in the center.
- Bake for 45 minutes, or until the pie is golden brown.
- Serve hot or warm.