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Description
Puff pastry acts as the base for this filling savory pie. Tender chicken is paired with mushrooms, parsley, garlic, and shallots which all add their unique and bold flavors to this pie. An egg custard binds all of these ingredients together to create a dish that is equally delicious at brunch as it is paired with a salad for lunch or dinner. Breadcrumbs on the base of the dough prevent sogginess, an easy trick you can use again and again.
Ingredients
US|METRIC
4 SERVINGS
- 2 chicken thighs
- 2 cups dried mushrooms (trumpets, chanterelles, or porcini mushrooms)
- 400 grams mushrooms (fresh Paris)
- olive oil
- 1 bunch parsley (chopped)
- 1 garlic clove (minced)
- 1 shallot (minced)
- 1 jar cream (thick)
- 2 puff pastry sheets
- 1 Tbsp. breadcrumbs
- 2 eggs
- salt
- ground black pepper
- 1 egg yolk
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Directions
- Cook the chicken thighs in a pan. Cool and remove the skin. Remove the meat from the bone, and cut it into pieces. Set aside.
- Rehydrate the dried mushrooms in a bowl of warm water.
- Clean the Paris mushrooms and cut them in quarters. Saute in a pan over high heat with a drizzle of olive oil until released mushroom liquid evaporates. Add parsley, garlic, shallot, and cream. Stir and cook on low heat for about one minute.
NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1070Calories from Fat660 |
| % DAILY VALUE |
| Total Fat73g112% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol255mg85% |
| Sodium650mg27% |
| Potassium830mg24% |
| Protein37g |
| Calories from Fat660 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A40% |
| Vitamin C45% |
| Calcium8% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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