Every so often I run across a recipe that includes all the things I adore but in a unique way. This savory French inspired recipe is loaded with mushrooms (I’m a mushroom loving fool), sautĆ©ed in butter (we all know that butter makes everything it touches better), tender chunks of chicken (a healthy, lean, tasty protein), in a creamy, easy to make sauce that’s made from scratch (I love making my own sauces instead of using canned soups that are full of chemical additives). All this goodness is wrapped in a buttery, flakey puff pastry crust. I don’t often use convenience items from the market anymore but puff pastry is my number one favorite convenience ingredient that I do still use. I would probably eat my sneakers if they were wrapped in puff pastry…LOL!
Preheat oven to 350ā. Spray an oven safe casserole dish or deep dish pie pan liberally with cooking spray. Set aside.
Wash chicken breasts under cold running water and pat them dry with a paper towel.
Cut each breast into bite sized, 1 inch chunks.
Season with salt and pepper. Set aside.
Cut bacon into Ā½ inch pieces.
Cook bacon in a large skillet over medium high heat until lightly browned and crisp.
Remove bacon from the skillet and drain on a paper towel lined plate.
Add chicken to the skillet and cook in the bacon fat until cooked through, about 7-8 minutes.
Remove cooked chicken from the skillet and cover with foil to keep warm.
Add 2 tablespoons butter to the skillet.
Cook mushrooms until they release their liquid and begin to brown along the edges.
Remove mushrooms from skillet. Set aside.
Add another tablespoon of butter to the skillet and sautƩ minced onion until soft, about 4-5 minutes.
Add minced garlic and sautƩ, stirring constantly, until fragrant, about 1 minute.
Add another tablespoon of butter to the skillet. Once butter is melted sprinkle flour into the pan.
Stir to coat the onions and garlic with the flour. Cook for about a minute to cook off the raw flour taste.
Start pouring in the chicken broth, a little at a time, stirring it to combine with the floured onions and garlic in the pan.
Add the milk, a little at a time, whisking continuously until sauce thickens.
Stir in Dijon mustard and thyme. Stir until incorporated. Sauce will be quite thick.
Reduce heat and stir in reserved bacon, mushrooms, and chicken pieces.
Remove the pan from heat. Set aside.
Roll out a sheet of puff pastry dough on a floured work surface.
Place puff pastry sheet in prepared casserole dish. Allow edges of the puff pastry and the corners to hang over the rim of the casserole dish.
Spoon filling into the casserole dish, spreading it out evenly with the back of a spoon.
Roll out another puff pastry sheet on a floured surface and place it on top of the filling.
Press the edges of the puff pastry sheets together. Roll the overhanging edges together to form a thick rim.
Whisk together egg yolk and milk.
Brush egg wash over the puff pastry crust.
Use a sharp knife to cut a small hole through the puff pastry in the center of the torte.
Bake torte in the oven for 40-45 minutes until crust is a deep golden brown and the filling is hot and bubbly.
Remove torte from the oven and allow it to rest for 15 minutes before cutting into it to serve.
Serve torte with a crisp green salad to round out the meal.
A huge shout out to Audrey at pardonyourfrench.com for providing the inspiration for this truly delectable dish. Be sure to check out her beautiful blog for loads of inspiration. I think I may have to try her recipe for French Almond Croissants. Croissants; another flaky pastry that I adore. Can you tell I’m a sucker with absolutely no will-power what-so-ever when it comes to flaky French pastry dough? I have no idea how French women keep their girlish figures.
I increased the amount of bacon and garlic for some extra flavor. I also increased the amount of butter and milk to the recipe and reduced the amount of flour to get the right consistency with the sauce.
We were pleasantly surprised by how much we enjoyed this dish, even though it doesn’t have even a smidge of cheese in it. My guys gobbled up this savory pie. It was so tasty I came back for seconds. This recipe is definitely a keeper! I encourage you to give it a try!
I serve this delectable torte with our favorite tangy Rockin’ Good Rocket Salad to round out the meal. The tart lemon dressing contrasts beautifully with the rich, creamy filling in this torte.
Chicken Mushroom Torte
Equipment
- Oven safe casserole dish.
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite sized pieces
- Ā½ tsp Kosher salt
- Ā½ tsp black pepper
- 6 tbsp butter
- Ā½ lb bacon
- 1 lb sliced mushrooms
- 1 cup onion, finely diced
- 4 cloves garlic, minced
- 4 tbsp flour
- Ā¾ cup chicken broth
- 1 cup milk
- 2 tbsp Dijon mustard
- 1 tsp dried thyme
- 2 sheets frozen puff pastry dough, thawed
- 1 egg yolk
- 1 tbsp milk
Instructions
- Preheat oven to 350ā.
- Spray an oven safe casserole dish or deep dish pie pan liberally with cooking spray. Set aside.
- Wash chicken breasts under cold running water and pat dry with a paper towel.
- Cut each breast into bite sized pieces, about 1 inch chunks.
- Season with salt and pepper. Set aside.
- Cut bacon into Ā½ inch pieces.
- Cook bacon in a large skillet over medium high heat until lightly browned and crisp.
- Remove bacon from the skillet and drain on a paper towel lined plate.
- Add chicken to the skillet and cook in the bacon fat until cooked through, about 7-8 minutes.
- Remove cooked chicken from the skillet and cover with foil to keep warm.
- Add 2 tablespoons butter to the skillet.
- Cook mushrooms until they release their liquid and begin to brown along the edges.
- Remove from skillet. Set aside.
- Add another tablespoon of butter to the skillet and sautƩ minced onion until soft, about 4-5 minutes.
- Add minced garlic and sautƩ, stirring constantly, until fragrant, about 1 minute.
- Add another tablespoon of butter to the skillet.
- Once butter is melted sprinkle flour into the pan.
- Stir to coat the onions and garlic with the flour. Cook for about a minute to cook off the raw flour taste.
- Start pouring in the chicken broth, a little at a time, stirring it to combine with the floured onions and garlic.
- Add the milk, a little at a time, whisking continuously until sauce thickens.
- Stir in Dijon mustard and thyme. Stir until incorporated. Sauce should be quite thick.
- Reduce heat and stir in reserved bacon, mushrooms, and chicken pieces. Remove the pan from heat. Set aside.
- Roll out a sheet of puff pastry dough on a floured work surface.
- Place puff pastry sheet in prepared casserole dish. Allow edges of the puff pastry and the corners to hang over the rim of the casserole dish.
- Spoon filling into the casserole dish, spreading it out evenly with the back of a spoon.
- Roll out another puff pastry sheet on a floured surface and place it on top of the filling.
- Press the edges of the puff pastry sheets together. Roll the overhanging edges together to form a thick rim.
- Use a sharp knife to cut a small hole through the puff pastry in the center of the torte.
- Whisk together egg yolk and milk.
- Brush egg wash over the puff pastry crust.
- Bake torte in the oven for 40-45 minutes until crust is a deep golden brown and the filling is hot and bubbly.
- Remove torte from the oven and allow it to rest for 15 minutes before cutting into it to serve.
- Serve torte with a crisp green salad to round out the meal.
Did You Make This?
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