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Le Chaudron recipe
Tourte squelette au poulet
Skeleton chicken pot pie
⏱ 75 minServes 6Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2sheets of puff pastry
500 g (18 oz)chicken breast
250 g (9 oz)button mushrooms
200 ml (¾ cup)heavy cream
2shallots
1egg yolk
1 tspthyme
- 2 sheets of puff pastry
- 500 g (18 oz) chicken breast
- 250 g (9 oz) button mushrooms
- 200 ml (¾ cup) heavy cream
- 2 shallots
- 1 egg yolk
- 1 tsp thyme
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 190 °C (375 °F) on convection. Dice the chicken and sauté in the skillet with the sliced shallots and mushrooms.
- Add the cream and thyme and simmer a few minutes until thickened, then season with salt and pepper.
- Line the pie pan with the first sheet of puff pastry and spread the cooled chicken filling evenly to the edges.
- Cut strips from the second sheet for a ribcage and spine and arrange them on the filling as a skeleton.
- Seal the edges, brush the pastry skeleton with egg yolk and bake about 30 minutes until golden.
- Let rest a few minutes, then serve hot.
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