My forest mushroom and chicken pie

Sandra Slawinski 14th October 2020 0 comments

Mushrooms are bang in season now and although I didn’t pick them myself, all markets have plenty to offer.

To me these forest mushrooms symbolise Autumn and with the weather being meh lately, I craved a pie. Busy at work it needed to go fast so I used shop-bought puff pastry and in no time pie aromas were enveloping my kitchen.



My forest mushrooms and chicken pie

Yield 4 portions


  • 6 to 8 chicken thighs, boneless
  • 200 ml milk
  • 350 gr mushrooms, assortment brushed clean
  • 1 tablespoon flour
  • 30 cl white wine
  • 100 ml cream or milk
  • 1 shallot, diced
  • fresh thyme sprigs
  • 2 tablespoons butter
  • 1 shop-bought puff pastry
  • 1 egg


  1. In a sauté pan, melt the butter, add the chicken thighs, season with salt and pepper  and brown on all sides. add the shallot, thyme leaves and the mushrooms , 
  2. Sprinkle the flower over and add the cream and white Wie, let warm up while stirring on low heat.
  3. Add the chicken and mushroom filling to the oven dish and top with the puff pastry, making a small whole in the middle for the steam to escape. Brush the pastry with beaten egg and cook in pre heated oven at 180C fro 35 to 40 minutes.
  4. Remove from oven and serve immediately. 


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals. I used my serving bowl and plates from Villeroy Boch and spoon Dille & Kamille.