French Chicken And Mushroom Pie (Tourte)

A classic savory puff pastry pie with a creamy chicken and mushroom filling.

Known as a “Tourte”, this homemade French Chicken and Mushroom Pie is a comfort food classic through and through. It features two flaky sheets of puff pastry (homemade or store bought), encasing a creamy filling of mushrooms, bacon and chicken breast pieces, flavored with thyme and Dijon mustard. This is a wonderfully hearty dish, perfect for autumn or winter.

• 3 boneless, skinless chicken breasts (about 170g each)
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 tbsp (60g) unsalted butter, divided
• 200g bacon (4 stripes/4 ounces), cut into ¼-inch-thick slices
• 1 lbs (450g) mushrooms (cremini and/or various types), sliced
• ¼ tsp freshly ground black pepper
• 1 large onion, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 6 tbsp (50g) plain/all-purpose flour
• 3/4 cup + 1tbsp (195ml) chicken stock (ideally, low sodium)
• 3/4 cup + 1tbsp (195ml) milk (2% minimum)
• 2 tbsp Dijon Mustard
• 1 tsp dried thyme
• 2 (13-oz [370-g]) packets ready-rolled puff pastry
• 1 egg yolk
• 1 tbsp (15ml) milk