Chicken, Mushroom and Prosciutto Pie

March 4, 2014

I adapted this recipe from Bon Appetit for the first Sunday night dinner at our new place. It is a lighter meat pie than my Steak Pie, but D thought it was still comforting and perfect for a cold, winter evening. We enjoyed it so much that we almost didn’t have leftovers.

20140302 Chicken Mushroom Pie 02

You will need:

  • 6 T butter, divided
  • 1 lb baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 1/2 lb chicken breast, cut into bite-sized pieces
  • 4 oz thin prosciutto slices, cut into thin strips
  • 2 t zested lemon peel
  • 3/4 t dried thyme
  • 1/2 t salt
  • 1/2 t pepper
  • 1 c dry white wine
  • 2 c low-sodium chicken broth
  • 3 T flour
  • 1 1/2 c peas
  • 3/4 c grated cheese (I used a Swiss/Gruyere blend)
  • 1 can crescent roll dough

Then you will…

  1. In a large pot, melt 3 tablespoons  of the butter over medium-high heat.
  2. Add the mushrooms and garlic; sauté about 3 minutes.
  3. Add chicken and continue cooking, allowing the liquids to reduce.
  4. When there is a little more than a half cup of liquids left, pour them out of the pan and reserve.
  5. Add the prosciutto to the pan and cook with the mushrooms and chicken until everything is starting to brown.
  6. Stir in the wine to deglaze the pan. Add one cup of the chicken stock plus the lemon zest, thyme, salt and pepper.
  7. In a small saucepan, melt the remaining 3 tablespoons of butter.
  8. Whisk the flour into the butter. Allow to cook about 1 minute.
  9. Gradually whisk in the second cup of broth to the butter-flour roux mixture.
  10. Stir the butter-flour-broth mixture into the main pan. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors.
  11. Preheat oven to 350 degrees.
  12. Mix the cheese into the filling pot until melted and smooth.
  13. Pour the filling into a 9×13 inch baking dish.
  14. Top with the flat crescent roll dough.
  15. Bake 20-25 minutes or until bubbly and the dough is cooked through and golden.


  1. Excellent dish with minor modification. We needed to lower sodium so we cut out all extra salt, used no-salt chicken broth but left the prosciutto. Still salty so for the second try we substituted low salt bacon for the prosciutto. For those on a salt reduced diet this is a good work-around.

    • Great suggestions, Gary! I actually almost always use no-salt broths, so that I have better control over the sodium in the dishes. I do have a weakness for prosciutto though. Glad to hear the low salt bacon worked for you!

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