Chestnut mushroom pot pie

Chestnut mushroom pot pie

Main Course

  • 2

    Number of People

  • Affordable


  • Medium


  • Prep time

  • Cook time


  • 240 g mixed mushrooms (girolle and oyster)
  • 1 shallot
  • 1 teaspoon of oil
  • 20 g butter
  • 10 chestnuts
  • tarragon
  • 2 tablespoons of whipping cream
  • 1 sheet of puff pastry
  • 1 egg yolk
  • salt and pepper


Preheat the oven to 180°C.

Wash and remove the stalks from the mushrooms. Finely chop the shallot.

In a frying pan, heat the oil and then add the butter. When the butter is hot, add the mushrooms and shallots and fry over a high heat for 3 minutes.

Add the chestnuts, season and cook for 1 minute.

Remove from the heat, add the chopped tarragon and the cream. Mix and fill the mini casserole tins.

Roll out 2 sheets of puff pastry. Cover the rim of the mini casserole tins and place the lid on top.

Apply egg yolk to the pastry and bake for 20 minutes.

Serve the mini casseroles while they are still hot.

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