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The main dish, Regional

Mushroom and chestnut pie

This mushroom and chestnut pie is a rustic dish for 6, filled with button mushrooms, a wild mushroom mix, and vacuum-packed chestnuts wrapped in a double pie crust. It takes 55 minutes of active work and is made the day before, since the filling must cool completely before going into the crust. Rated medium difficulty at €3.80 per person, success depends on a thick, fully chilled filling so the crust stays crisp.

A big rustic golden pie, with wild mushrooms and chestnuts, that smells like a forest the moment you cut into it.

Mushroom and chestnut pie
For
6 people
Work
55 min
Total time
2 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach

Under its golden crust, this pie hides a generous filling where button mushrooms meet a wild mushroom blend and bits of soft chestnut. Heavy cream binds everything without drowning the flavors, and fresh parsley adds a green note that lifts the whole dish. It's a pie that smells like the forest and Sunday dinners, with a texture that contrasts crisp pastry against a soft, rich filling.

This is the pie for fall and winter dinners, the one you set proudly in the middle of the table for a family meal or a slightly dressed up dinner with friends. Keep the rest of the menu simple around it, a green salad and a light dessert are enough, since the pie is already generous and takes center stage.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 28 min
  2. The same day 2 steps, 45 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 15 min

The day before, sauté the mushrooms and shallots, make the creamy filling, and let it cool completely in the fridge. The same morning, assemble the pie with the cold filling, brush with egg, and bake for 45 minutes. Just before guests arrive, let it rest on a rack at room temperature, then reheat it for 15 minutes in the oven when it's time to serve and slice it at the table.

The ingredients

6 people

Dairy

  • Pie dough 2
  • Heavy cream 20 cl
  • Egg 1
  • Butter 30 g

Fruits and vegetables

  • Button mushrooms 700 g
  • Shallots 3
  • Flat leaf parsley 0.5 bunch
  • Thyme 3 sprigs

Frozen foods

  • Frozen wild mushroom mix 300 g

Pantry

  • Vacuum-packed cooked chestnuts 250 g
  • Flouroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Thinly slice the mushrooms and shallots, sauté them over high heat in butter in batches, with the thyme. 20 min

    Only salt at the end, mushrooms brown better without salt.

  2. Sprinkle with flour, add the cream, the chestnuts in pieces, and the parsley, then let it simmer and cool completely. 8 min

    Let it thicken until the sauce coats the spoon well, a filling that's too runny will soak the crust.

The same dayDuring the day, whenever you get a moment.

  1. Fill a pie crust base with the cold filling, cover with the second crust, and seal the edges by pinching them.

    Leave two centimeters free around the edge and moisten them, the seal holds better.

  2. Brush the pie with beaten egg, poke a chimney in the center, and bake it at 190°C. 45 min

    Turn the pan halfway through baking so it browns evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the pie rest on a rack, at room temperature.

    A warm pie slices better, the filling doesn't run.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the pie in the oven at 160°C, then slice it into portions at the table. 15 min

    Cover with a sheet of foil if the crust browns too fast.

Our tips to get it right

  • Drain the mushrooms well after cooking if you see liquid pooling in the pan, a filling that's too wet will soak through the crust even when cold.
  • Work with pie dough straight from the fridge, cold, just before assembling, it seals better and puffs up less during baking.
  • Prick the bottom crust lightly with a fork before filling, this keeps it from lifting under the weight of the filling.

The variations

  • Swap the frozen wild mushroom mix for fresh porcini when they're in season, the pie gains more aroma but costs more.
  • For a richer version, add 100 g of grated comté cheese to the filling before closing the pie.
  • To save time, use a single large sheet of puff pastry folded into a turnover instead of two layers of pie dough.

What to serve it with

  • A well dressed green salad
  • A pumpkin soup as a starter
  • A light red wine like pinot noir

Storage

The baked pie keeps for 2 days in the fridge in a sealed container. It freezes well unbaked, fully assembled, and can go straight from the freezer into the oven with a longer baking time. Always reheat in the oven rather than the microwave to keep the crust crisp.

Questions about this recipe

Can you use fresh chestnuts instead of vacuum-packed ones?

Yes, as long as you cook and peel them first, which takes a bit more time. Count on about 300 g of fresh cooked chestnuts to replace the 250 g vacuum-packed.

How do you know when the pie is fully baked?

The crust should be deeply golden and firm to the touch, and the center chimney should release dry steam. If the top browns too fast, cover it with foil.

Can you make this pie without heavy cream?

You can swap it for a thick plant based cream, the texture stays close to the original. Avoid thin liquid creams, the filling would turn out too runny.

How do you make the pie look nice on the table?

Let it rest before slicing, the pieces hold their shape better and don't collapse. A simple crosshatch pattern cut into the top crust before baking is enough to make it elegant.

Can a mushroom and chestnut pie be made ahead?

Yes, it's even recommended. The recipe needs 55 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a mushroom and chestnut pie?

Allow 2 h 20 in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "medium".

How many calories are in a mushroom and chestnut pie?

About 600 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a mushroom and chestnut pie cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Leek and salmon tart The starter

Regional

Leek and salmon tart

  • 40 min of work
  • Prepared the same day
  • Easy, €3.00 per person

470 kcalcalculated by Kiloach

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