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 herbs. This savory and comforting pie is ideal for a convivial meal with family or…
Ingrédients pour 6 parts
- 0.5 tea s. sea salt
- 400 g. chicken breasts
- 1 onion
- 1 garlic
- 2 table s. olive oil
- 0.25 tea s. black pepper
- 200 ml. crème fraîche
- 500 g. pâtes feuilletées
- 1 table s. thyme
- 300 g. champignon de paris
Ustensiles
- frying pan
- knife
- oven
- pie dish
Préparation
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Preheat the oven to 180°C (350°F).
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Dice the chicken. Slice the onion and mince the garlic. Cut the mushrooms into slices.
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In a pan, heat the olive oil and sauté the chicken until it is browned.
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Add the onion, garlic, and mushrooms. Sauté for a few minutes.
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Add the fresh cream, thyme, salt, and pepper. Simmer for 10 minutes.
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Roll out half of the puff pastry and line a pie dish.
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Pour the chicken and mushroom filling onto the pastry.
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Cover with the remaining puff pastry. Seal the edges and make a chimney in the center.
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Bake for 45 minutes, or until the pie is golden brown.
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Serve hot or warm.