Tourte Au Poulet Recipes

Steps:

• Preheat oven to 375. Season chicken with salt and pepper. In large saucepan, heat oil over medium heat. Stir in 2 T butter. Cook chicken until done, about 7-9 minutes. Remove chicken from pan and allow to cool. Pour out any chicken juices for later use.
• To pan, add in 2 T butter. Sauté mushrooms until they give off their liquid and it evaporates. Stir frequently. Toss in 1/2 teaspoon of herbs de Provence and sauté "until fragrant," or about 1 minute. Add ½ cup wine and cook until it evaporates. In the meantime, chop chicken into bite-size chucks. When done, transfer mushrooms to a small bowl.
• Add remaining 2 tablespoons butter and onion to pan. Sauté until soft. Stir in garlic and remaining herbs de Provence, cook about 45 seconds. Whisk flour into pan to make a quick roux, about 3 minutes.
• Top off leftover chicken juices with broth as needed, for 1 cup. Gradually whisk in broth mixture and remaining wine. Stir in mushrooms and warm through. Stir in cream. If the sauce is too thick, add more wine. Taste, season with salt and pepper.
• Take sheet of thawed puff pastry and lay it out on a baking sheet with parchment paper sprinkled with flour. Cut pastry diagonally into two large triangles. Spoon about 1/4 cup chicken and ¼ mushroom mixture onto each halves of the pastry. Fold and pinch to make a large triangle friands. Brush tops with an egg wash. Bake friands in a pre-heated 375 degree oven for 30 minutes or until they're golden on top.
• Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.

Steps:

• In a medium skillet, melt butter over medium heat. Add mushrooms and sauté until mushrooms have cooked through and liquid is evaporated, about 10 minutes. In a large bowl, combine cooked mushrooms, chicken, Bechamel, cheese, onion and garlic. Season to taste. Preheat oven to 350 degrees. Line rimmed baking sheets with parchment paper. Lightly flour work surface. One at a time, unfold pastry sheets and roll into an 11-inch square. Cut 4.5 inch circles from each square. Repeat with 4 more pastry sheets to make 20 circles. Arrange 10 circles on prepared baking sheet. Discard pastry scraps. Divide chicken mixture evenly between the 10 circles. In a small measuring cup, make egg wash by whisking egg and water. Brush outer edges of circles with egg wash. Top with remaining 10 pastry rounds and seal edgesf. Brush pies with remaining egg wash, cut a small hole in each pie and bake 30 minutes or until pastries are golden brown. Serve immediately with ½ cup Mushroom-Parmesan Sauce and garnish with chopped parsley.