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Meat, South and mountains

Chicken and porcini pie with green salad

Chicken and porcini pie is a puff pastry dish filled with chicken cubes, porcini mushrooms, and cream, served alongside a green salad. For 4 people, it takes 75 minutes and ranks as medium difficulty, costing €3.30 per serving. The key is letting the filling cool completely before assembling, so the pastry stays crisp and slices cleanly.

A golden puff pastry pie with chicken and porcini mushrooms, tempting enough for you?

Chicken and porcini pie with green salad
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.30
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Chicken and porcini pie is the kind of dish that breaks the weeknight routine without adding stress. The chicken stays tender, the porcini mushrooms bring that earthy forest flavor typical of fall, and the cream ties everything together without feeling heavy. Under the golden puff pastry, the filling stays rich and moist, creating a nice contrast with every bite.

This recipe works well for a Sunday when you have a bit more time on your hands, or for hosting guests since it can be assembled ahead of time. Kids generally love the flaky pastry and the chicken, so you can just set aside a few extra porcini for pickier eaters. Paired with a green salad, it makes a complete meal that's satisfying without being too heavy.

The ingredients

4 people

Dairy

  • Puff pastry sheets 2
  • Heavy cream 15 cl
  • Egg yolk 1

Butcher

  • Chicken breasts 500 g

Frozen foods

  • Porcini mushrooms, frozen or fresh 300 g

Fruits and vegetables

  • Shallots 2
  • Parsley 5 sprigs
  • Green salad 1

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the chicken into cubes and brown it in a skillet with the shallots. 8 min

    Sear it over high heat so it doesn't release water.

  2. Add the porcini mushrooms, let them release their liquid, then stir in the cream and parsley. 8 min

    Let the mixture cool completely before filling the pastry.

  3. Roll out one pastry sheet in a baking dish, add the filling, and cover with the second sheet.

    Seal the edges well with a little water.

  4. Brush the top with egg yolk and cut a small chimney hole in the center.

    Score lines on top with the tip of a knife for a nice finish.

  5. Bake at 200°C until nicely browned, and serve with the green salad. 35 min

    Let it rest for five minutes before slicing.

Our tips to get it right

  • Drain the porcini mushrooms well before mixing them with the cream, otherwise the filling turns watery and soaks the bottom crust.
  • Prick the bottom pastry lightly before filling if you want to avoid uneven puffing during baking.
  • Take the puff pastry sheets out of the fridge a few minutes before rolling them out, they handle better without cracking.

The variations

  • Swap the porcini for button mushrooms if you can't find any, the flavor will be milder but the texture stays just as tender.
  • For a vegetarian version, replace the chicken with softened leeks and double the amount of mushrooms.
  • To save time, use already cooked chicken breast cut into cubes, you'll shave ten minutes off the first step.

What to serve it with

  • Green salad with mustard vinaigrette
  • Vegetable soup as a starter
  • Sparkling apple juice

Storage

The pie keeps for 2 to 3 days in the fridge in an airtight container. You can freeze it unbaked, then bake it straight from the freezer with a slightly longer cooking time. Reheat leftovers in the oven to keep the pastry crisp, the microwave will make it soggy.

Questions about this dish

Can you make this pie ahead of time?

Yes, you can fully assemble the pie the day before and keep it unbaked in the fridge. Take it out fifteen minutes before baking so the pastry cooks evenly.

Can you substitute the heavy cream?

You can use regular liquid cream, but the filling will hold together a bit less firmly when sliced. Heavy cream gives a cleaner cut.

How do you keep the bottom crust from getting soggy?

Let the filling cool completely before pouring it onto the pastry, since heat and moisture soften the dough. You can also sprinkle a little breadcrumb layer on the bottom before filling.

Can kids who don't like mushrooms still eat this pie?

You can reduce the amount of porcini and chop them very finely so they blend into the filling. The chicken and cream flavor still dominates for pickier eaters.

How long does it take to make a chicken and porcini pie with green salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken and porcini pie with green salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and porcini pie with green salad cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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