Chicken Pie

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Credit: Guillaume Czerw

This pie is my “simmered at the last minute” dish! “Simmered,” because the chicken should cook gently inside the puff pastry; “at the last minute,” because the pie should be served as soon as it comes out of the oven. These two features represent an important part of the French culinary tradition and give the cook the sweet pleasure of waiting, and the guest the immediate joy of the flavors.

Instructions

Step 1: Mushrooms

Pick over the mushrooms. Remove the stalks, wash the mushrooms, then cook them separately for 5 minutes, in a saucepan with a knob of butter. Season with salt and pepper, drain, and set aside to cool. Mix them, and take out 5 1/2 ounces (150 g) mushrooms for the filling. Put the rest aside.

Mince the shallots and the flat-leaf parsley.

You can also use hedgehog (sweet tooth) mushrooms or regular chanterelles in this recipe.

Step 2: Filling

Sear, clean, and remove the thighs and the breasts from the chicken.

This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits

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