Hey guys, after making a yummy roast chicken dinner for family last weekend. I had leftover chicken, so decided to try a go at making Pithivier (French dish using puff pastry). Usually Pithivier is a sweet ‘pie’ but you can also make savory versions, so I made myself chicken and mushroom pithivier with some courgettes I had also leftover in the fridge.
To go straight to the video, scroll to the bottom.
To my surprise, this dish is now my top 5 favorite meals!!
Prep time: 35-40mins
Cooking time: 35mins
- leftover chicken, shredded
- 2 chicken stock cubes
- hot water
- handful of chopped mushrooms
- spring onions, chopped
- 2 onions, chopped
- 3 garlic cloves, diced
- salt & pepper to taste
- puff pastry – shop bought version (I know, bit lazy but perfectly fine!)
- 1 egg
- 1 courgette, sliced
- cooking oil
- 50g butter
- First preheat oven to 190 degrees Celsius and start by preparing your ingredients. Such as, shredding the chicken, slicing the onions and garlic, mushrooms, the courgette and putting the kettle on!
- Once those are done, in a large frying pan on medium-high heat add a bit of cooking oil just enough to cover the pan and start frying your onions and garlic, approx. 5mins.
- Next add in your chopped mushrooms and spring onions into the frying pan and stir well.
- Add your butter now and fry altogether for approx. 3mins.
- While that’s frying, on the side, in a small cup add your 2 chicken stock cubes and add a 1/4 cup hot water, not too much as it’ll make the mixture wet once added. Stir until it dissolves and leave to one side.
- Next add in your chopped courgettes and fry for 5mins approx.
- Now add in your chicken stock and stir thoroughly into the mixture. You would want this to fry for 5mins with the aim of evaporating most of the water by drying out the mixture, but be careful not to burn. This will prevent the Pithivier having a soggy bottom.
- Season with salt and pepper to taste and turn off heat and cover. Leave to one side.
- Now it’s time to prepare the puff pastry, if your using ready made like myself, make sure it hasn’t been in the fridge for the past 2hours. This will make it much more easier to roll as it’ll be room temperature.
- Divide the pastry in half, using the first half start rolling out your dough into a circle. The using a large salad bowl as a template, cut round the dough. If you don’t have a large salad bowl, don’t worry, you can always make a paper template, the diameter I used was 11inches wide.
- Place circle into a prepared baking tray.
- Next start making another circle with the other half of the pastry. But this time, cut 1inch wider from the salad bowl – 12inches.
- Place 2nd circle to one side on a floured surface.
- Any leftover pastry can be used for decoration on top of the Pithivier.
- Now add your chicken and mushroom mix into the center of the circle in the baking tray.
- With the 2nd circle, place on top and seal around the edges with water and pressing down with your thumb.
- Add your decoration and seal them on using water again as the ‘glue’. Make sure you make a hole at the top of the pie as well.
- Using 1 egg, whisk the egg in separate bowl and using a pastry brush, spread evenly over the pastry so it makes a golden crust once cooked.
- Place in hot oven for 35mins or until golden brown.
- Serve warm, enjoy!!!
Served great with potatoes!
For the VIDEO Tutorial which I also made for this recipe accompanied by lovely french instrumental music, visit:
(link will open in new window)
You can also click on the picture below…
Let me know how you get on and even tweet me your pictures! @ thewanderincook
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xxx The Wandering Cook 786 xxx