Chicken and Mushroom Gratin

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(1 vote)
Chicken and Mushroom Gratin
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40 min.
ready in 1 hr 25 min.
Ready in


350 grams Puff pastry dough (frozen)
700 grams Chicken breasts (ready to cook, skinless)
200 grams Cépe mushrooms
150 grams green Peas (frozen)
150 grams Corn (canned)
2 onions
150 grams cooked ham
2 garlic cloves
2 tablespoons vegetable oil
200 milliliters dry white wine
200 milliliters chicken stock
freshly ground peppers
2 tablespoons freshly chopped parsley
Pastry flour (for the work surface)
1 egg yolk
How healthy are the main ingredients?
Chicken breastCornhamparsleyoniongarlic clove

Preparation steps


Thaw the puff pastry. Rinse the chicken breasts, pat dry and cut into small, bite-sized pieces. Trim the cremini mushrooms and chop. Thaw the peas. Drain the corn well through a sieve. Peel the onions and cut into strips. Cut the ham into small cubes. Peel and press the garlic.

Heat oil in a pan and brown the chicken breast pieces all around. Add the ham, onion, garlic and the mushrooms, and fry for 2-3 minutes.


Pour the white wine, add the peas and the corn, mix, and pour the poultry stock over. Mix in the parsley, season with salt and pepper, and simmer for 8-10 minutes over medium heat.

Transfer the chicken-vegetable mixture into a greased baking dish (20 x 30 cm) (approximately 8 x 12 inches). Place the puff pastry on a floured surface and roll out into a rectangle (20 x 30 cm) (approximately 8 x 12 inches). Place the rolled puff pastry over the chicken-vegetable mixture, press the edges firmly to the baking dish and brush the top with beaten egg yolk.

Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 30-35 minutes. Remove and serve immediately.