Tourte au poulet et champignons (Chicken & Mushroom Pie)

Tourte au poulet et champignons

Today we share a recipe from the vineyards, a Tourte au Poulet et Champignons. This chicken and mushroom tart is a traditional hearty meal often eaten after a long, cold days work outside in Champagne. Enjoy and we would love to hear if you make it!


  • 2 sheets of puff pastry
  • 4 chicken breasts, diced
  • 350g button mushrooms, cleaned and sliced
  • 150ml cream
  • 1 egg yolk
  • 2 tbsp. tablespoons oil
  • Salt & Pepper

Steps (Serves 6)

  • Preheat the oven to 200°C
  • Brown chicken in a hot pan or skillet with the oil for 5 minute
  • Add to the pan with chicken and sauté them in the pan with the chicken.
  • Add the cream, salt, pepper and mix.
  • Roll out a sheet of puff pastry and garnish a pie dish. Prick with a fork.
  • Spread the chicken and mushroom mixture over the pastry and cover with the second roll of puff pastry. Seal the edges well, then make a small incision on the top.
  • Brush the dough with egg yolk mixed in a little water then bake for about 40 minutes. Serve hot.

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