10 min<\/p>\n
Easy<\/p>\n
160 kcal<\/p>\n
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 \u2014 serve with a green salad or a smooth vegetable soup.<\/p>\n
4 servings<\/p>\n
For the crust
\n– Puff pastry: 2 sheets<\/p>\n
For the chicken and mushroom filling
\n– Chicken cutlets: 4
\n– Light cr\u00e8me fra\u00eeche: 1 jar
\n– Fresh mushrooms: 250 g
\n– Salt and pepper: a few pinches
\n– Poultry seasoning: a little
\n– Chives: a little
\n– Chopped parsley: a little<\/p>\n
Total time: 20 min
\n– Prep: 10 min
\n– Cook: 10 min<\/p>\n
\nCut the chicken cutlets into bite-sized pieces. Season with poultry spices (or a bit of chicken bouillon) and saut\u00e9 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.<\/p>\n
\nCombine the cooked chicken and mushrooms, sprinkle in the chives and parsley, then stir in the cr\u00e8me fra\u00eeche and let everything simmer together briefly. Finish with a scatter of parsley and allow the mixture to cool.<\/p>\n
\nLine 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.<\/p>\n
Final baking
\nBake in a preheated oven at 180 \u00b0C (350 \u00b0F) for about 15 minutes, until the pastry is nicely browned.<\/p>\n\n\n