Burgundy Chicken Pie

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“A nice, rich Burgundy pie - an easy recipe (don't let the number of steps fool you) and delicious! cook in large deep-dish pie plate or 2-quart casserole”
1hr 5mins

Ingredients Nutrition


  1. In a large skillet, sauté onions in butter and oil over medium heat until soft.
  2. Add the mushrooms and garlic, and cook until soft.
  3. Cube the chicken breasts and add to the skillet; cook until pieces are browned on all sides.
  4. Stir in the thyme, then sprinkle the flour over the mixture and stir again; add the wine.
  5. Add the chicken bouillon to the hot water and stir to dissolve, then stir into the chicken/vegetable mixture.
  6. Simmer uncovered for 15 minutes; season with salt and pepper to taste.
  7. Transfer into a deep pie dish or a 2 quart casserole and set aside (there may be excess sauce- save it and cook it separately in a saucepan for gravy after the pie is done).
  8. Preheat the oven to 425 degrees F (220 degrees C).
  9. Roll out the puff pastry.
  10. Cut a 1/2-inch (1 cm) strip of pastry; brush the rim of the pie plate with warm water, arrange the pastry strip around the top edge of the pie dish, and gently press the pastry onto the rim.
  11. Brush the pastry edge with warm water; roll out remaining pastry large enough to cover the filling, place on top of the pre-placed edge, seal the edges well, and trim and crimp the edge.
  12. Brush the pastry with the beaten egg, and make a small decorative vent hole in the center of the top (if you like, you can use the pastry trimmings to make leaves and arrange them on top of the pie; don't forget to brush them with egg, too).
  13. Bake the pie in your preheated oven for 45 minutes, or until the top is crisp and golden.
  14. Serve and enjoy!
  15. Makes 6 to 8 servings.

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