French Chicken and Mushroom Pie (Tourte)

pardonyourfrench.com

Patty M

3 boneless, skinless chicken breasts (about 170g each)

¼ tsp salt

¼ 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

¾ cup 1tbsp (195ml) chicken stock (ideally, low sodium)

¾ 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

Note: Ingredients may have been altered from the original.

Directions at pardonyourfrench.com

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