Chicken Mushroom Torte
Tender chunks of chicken and savory mushrooms in a creamy, easy to make from scratch sauce, are all in a pie crust made with flaky puff pastry dough.
Equipment
- Oven safe casserole dish.
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite sized pieces
- ½ tsp Kosher salt
- ½ tsp black pepper
- 6 tbsp butter
- ½ lb bacon
- 1 lb sliced mushrooms
- 1 cup onion, finely diced
- 4 cloves garlic, minced
- 4 tbsp flour
- ¾ 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 350℉.
- 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 ½ 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 sauté minced onion until soft, about 4-5 minutes.
- Add minced garlic and sauté, 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.