Chicken Morel Mushrooms & Asparagus One-Pan Pie
This rustic one-pan pie combines succulent chicken, nutty morel mushrooms, and fresh asparagus in a luxurious herb cream sauce, wrapped in a buttery puff pastry. Perfect for spring dinners or elegant comfort food any time of year.
Total Time:
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: ~1 hour 10 minutes
Yield:
Servings: 6
Serving Size: 1 slice (about 1/6 of the pie)
Ingredients:
For the Filling:
1.5 lbs boneless chicken thighs or breasts, diced
1 cup dried morel mushrooms (or 1½ cups fresh, if in season)
2 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tablespoon fresh thyme leaves (or 1 tsp dried)
1 teaspoon fresh tarragon or parsley (optional)
1/2 cup dry white wine (or chicken broth)
1/2 cup heavy cream
1/2 cup chicken broth
Salt and pepper, to taste
1 teaspoon Dijon mustard (optional)
1 tablespoon flour (to thicken)
For the Crust:
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Morels:
If using dried morels, soak them in warm water for 20–30 minutes. Drain and rinse well to remove grit, then pat dry. (Save the soaking liquid if desired—strain it and use it in place of some broth for extra flavor.)
2. Cook Chicken:
In a large oven-safe skillet (like cast iron), heat oil and sear chicken over medium-high heat until golden and mostly cooked through, about 5–7 minutes. Remove and set aside.
3. Sauté Vegetables:
In the same pan, put some olive oil. Add onions and sauté until soft, about 5 minutes. Add garlic and morels; cook for 2–3 minutes. Add asparagus and thyme; cook another 2 minutes.
4. Make the Sauce:
Sprinkle in the flour and cook 1 minute. Add wine (or broth) to deglaze the pan, scraping up browned bits. Stir in cream, remaining broth, mustard (if using), and herbs. Simmer until slightly thickened.
5. Combine:
Return chicken to the pan. Simmer gently for 5 more minutes until everything is well coated and just tender. Season with salt and pepper to taste. Remove from heat.
6. Top with Pastry:
Preheat oven to 400°F (200°C). Lay the puff pastry over the filling. Tuck edges into the pan or let them hang slightly over the edge. Cut small slits in the center to vent. Brush with egg wash.
7. Bake:
Bake in the oven for 25–30 minutes, or until the pastry is golden and puffed.
8. Serve:
Let rest 5–10 minutes before serving. Garnish with fresh herbs if desired.
Notes:
Morels: If unavailable, use cremini or chanterelle mushrooms.
Pastry: Puff pastry bakes beautifully; short crust can be used for a heartier base.
Creaminess: For lighter sauce, substitute half-and-half or use Greek yogurt after baking.
Flavor boost: A splash of lemon juice or a bit of zest adds brightness.
Tips:
- Don’t overcook asparagus—keeping it slightly crisp adds texture.
- Use an oven-safe skillet to simplify the one-pan process.
- Make ahead;Assemble filling and top with pastry just before baking.
- Egg wash = golden crust—don’t skip it!
Frequently Asked Questions (FAQ):
Q: Can I use rotisserie chicken?
A: Yes! Add it in step 5 instead of cooking raw chicken—skip the searing step.
Q: Can I make this gluten-free?
A: Use a GF puff pastry (available in some specialty stores) and thicken with cornstarch instead of flour.
Q: What can I serve it with?
A: A crisp green salad, roasted baby potatoes, or a glass of white wine like Chardonnay or Pinot Grigio.
Q: How do I store leftovers?
A: Refrigerate covered for up to 3 days. Reheat in oven at 350°F to crisp the crust.
Nutrition Information :
Calories: 400
Protein: 32g
Carbohydrates: 22g
Fat: 13g
Cholesterol: 160mg
Fiber: 2g
Sugar: 2g
Sodium: 480mg