Savory Chicken & Mushroom Tart: A French-Inspired Classic
1 hour
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About Savory Chicken & Mushroom Tart: A French-Inspired Classic
Indulge in the savory comfort of this Chicken & Mushroom Tart, a French-inspired masterpiece that's as elegant as it is easy to make. Imagine tender chicken and earthy mushrooms bathed in a rich, creamy sauce, punctuated by the fragrant warmth of onion, garlic, green chilies, and fresh coriander.This symphony of flavors is baked to golden perfection in a flaky, homemade crust, creating a dish that's both hearty and sophisticated. Perfect for a leisurely weekend lunch or a satisfying weeknight dinner, this tart is destined to become a cherished family favorite.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Filling
- 1 Onion chopped
- 1 Chili chopped, green
- 1 Tbsp Garlic chopped
- 1 Tbsp Coriander cilantro, chopped (or parsley), fresh
- 1 cup Boneless, Chicken cubed, skinless
- 200 gm Mushrooms cut into medium chunks
- 1 1/2 tsp Salt or to taste
- 1 tsp Pepper black, freshly cracked
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 Tbsp All-Purpose Flour
- 100 ml Heavy Cream or milk
For the Crust
- 1 1/2 cup All-Purpose Flour
- 1/3 cup Butter cold, cubed
- 1 1/2 tsp Salt
- 1/4 - 1/2 cup Ice Water as needed
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until fragrant. This creates a roux, which will thicken the sauce.
- Gradually whisk in the heavy cream or milk until smooth. Reduce heat to low and simmer, stirring occasionally, until the sauce thickens. Stir in the black pepper. Do not add salt yet, as the chicken and filling will be seasoned later.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and green chili. Sauté for 5-7 minutes, or until the onion is softened and translucent.
- Add the chicken cubes to the skillet and cook, stirring occasionally, until they turn white and are no longer pink.
- Add the mushrooms and salt. Continue cooking until the mushrooms are tender and have released their moisture.
- Pour the creamy sauce over the chicken and mushroom mixture. Simmer for a few minutes, or until the sauce has reduced and the filling has thickened.
- Remove from heat, stir in the fresh coriander, and let the filling cool completely.
- In a large bowl, whisk together the all-purpose flour and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
- Preheat oven to 350°F (175°C). Lightly grease a tart pan.
- On a lightly floured surface, roll out the larger portion of the chilled dough into a circle large enough to fit the tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Pour the cooled chicken and mushroom filling into the prepared crust.
- Roll out the remaining dough and place it over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Recipe Notes
Good To Know
- For a richer, more decadent filling, stir in a splash of cream or a tablespoon of crème fraîche just before assembling the pie.
- If you enjoy a spicy kick, sauté the green chilies with the onions and allow them to caramelize slightly.
- To prevent a soggy bottom crust, let the chicken and mushroom filling cool completely before adding it to the pastry.
- For a visually appealing and aromatic finish, brush the top crust with a mixture of egg yolk and finely chopped coriander before baking.
Expert Tips
- Use high-quality chicken broth for the best flavor in your filling.
- Consider adding a layer of grated cheese, such as Gruyère or Parmesan, to the bottom crust before adding the filling for extra richness.
- Blind bake the pie crust for a crispier bottom. Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes at 375°F (190°C) before adding the filling.
Storage Instructions
- Store leftover chicken and mushroom pie in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through.
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Recipe Nutrition
Calories: 278kcalCarbohydrates: 27gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gCholesterol: 2mgSodium: 1710mgFiber: 2gSugar: 2g
Soma Pradhan
Articles: 41
4 Comments
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Looks so yummy! Excited to make it.
I’m in love with this recipe already!
So delicious! Excited to make it.
I’m loving this recipe already!