10 min
Easy
160 kcal
This chicken-and-mushroom pot pie brings together a rich, creamy filling and a flaky, golden crust. Simple to make, it works well for a family lunch or a cozy dinner — serve with a green salad or a smooth vegetable soup.
Ingredients
4 servings
For the crust
– Puff pastry: 2 sheets
For the chicken and mushroom filling
– Chicken cutlets: 4
– Light crème fraîche: 1 jar
– Fresh mushrooms: 250 g
– Salt and pepper: a few pinches
– Poultry seasoning: a little
– Chives: a little
– Chopped parsley: a little
Preparation
Total time: 20 min
– Prep: 10 min
– Cook: 10 min
1. Prep the ingredients
Cut the chicken cutlets into bite-sized pieces. Season with poultry spices (or a bit of chicken bouillon) and sauté in a skillet. Clean and slice the mushrooms, then brown them in a pan with a small amount of fat. Season with salt and pepper.
2. Cook the filling
Combine the cooked chicken and mushrooms, sprinkle in the chives and parsley, then stir in the crème fraîche and let everything simmer together briefly. Finish with a scatter of parsley and allow the mixture to cool.
3. Assemble
Line a pie dish with one sheet of puff pastry, letting the edges rise slightly. Prick the bottom with a fork. Spoon in the cooled filling, then cover with the second sheet of puff pastry.
Final baking
Bake in a preheated oven at 180 °C (350 °F) for about 15 minutes, until the pastry is nicely browned.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.