Easy Savory Chicken and Mushroom Tart
Whether you’re planning a brunch with friends, prepping a cozy family dinner, or looking for a creative way to use up Sunday roast leftovers, this tart is a guaranteed crowd-pleaser.
Chicken and mushroom tart is a true French classic — the kind of dish that feels just as at home at a cozy family lunch as it does at a relaxed dinner with friends or even a sunny picnic.
It’s simple to make, budget-friendly, and endlessly adaptable, which is probably why it’s always a crowd-pleaser with both kids and grown-ups alike.
Rustic French Classic Made Easy chicken and mushroom savory Tart
There’s something deeply comforting about a savory tart. Maybe it’s the buttery, flaky crust. Maybe it’s the creamy, flavorful filling. Or maybe it’s the fact that a single slice feels like a full meal — elegant enough for a dinner party, yet simple enough for a weekday lunch.
This savory chicken and mushroom tart ticks all those boxes and more.
It’s rustic, satisfying, and irresistibly delicious — and it might just become your new go-to recipe for leftover chicken.
This chicken and mushroom tart is one of those timeless recipes that never goes out of style — simple, comforting, and endlessly versatile.
It’s the kind of dish you can dress up for a special occasion or enjoy as an easy weeknight meal.
I love how adaptable it is : you can tweak the filling with seasonal vegetables, swap the herbs, or add a handful of cheese — it always turns out delicious.
Whenever I have a couple of leftover chicken breasts, this is the recipe I turn to, especially on those busy weekends filled with after-school activities and family plans.
I usually make the pastry and the filling earlier in the day, and when dinnertime rolls around, I simply pop the tart into the oven. By the time we’re ready to sit down, dinner is warm, fragrant, and ready to serve.
This chicken tart is simply irresistible, especially when served with a fresh spinach salad or any crisp greens on the side.
I like to change things up from time to time — sometimes I swap the mushrooms for zucchini and toss in a handful of olives for a Mediterranean twist.
One of the things I love most about savory tarts and quiches is how flexible they are. You can easily adapt them to whatever you have on hand in the fridge, which makes them perfect for busy days or last-minute meals.
For this version, I went with wild mushrooms — oyster and shiitake — two varieties that my family absolutely adores.
Savory tarts are the ultimate combination of comfort and elegance — and this chicken and mushroom version proves it.
It’s hearty but refined, rich but simple, and endlessly versatile. Best of all, it’s one of those recipes that feels special without requiring hours in the kitchen.
Whether you serve it for a weekend brunch, a weekday lunch, or a cozy dinner with friends, this tart always hits the spot. And once you’ve made it once, you’ll keep coming back to it — tweaking the ingredients with the seasons, playing with flavors, and making it your own.
So the next time you’re staring at leftover chicken or craving something warm and satisfying, roll out that pastry and give this recipe a try. It’s not just dinner — it’s a little slice of happiness
What You’ll Need to Make the Chicken Tart
-
1 pie crust (pâte brisée) – homemade or store-bought to save time
- 3 chicken breasts – cut into bite-sized cubes
- 1 cup mushrooms (about 3.5 oz / 100 g) – I like using ½ cup shiitake and ½ cup oyster mushrooms, but you can use any
- variety you like
- 1 shallot, finely chopped – you can replace it with a small yellow onion if needed
- 2 tbsp fresh parsley, chopped – fresh parsley gives the best flavor
- ½ cup mixed bell peppers – I use about ¼ red pepper and ¼ yellow pepper, finely diced
- ½ cup shredded cheese (about 2 oz / 50 g) – mozzarella or cheddar both work well
- 2 eggs – to bring the mixture together
- ¾ cup heavy cream (about ¾ cup / 200 ml) – use full-fat for a creamier texture
- Salt and freshly ground black pepper, to taste
-
A pinch of cayenne pepper – to give the tart a little extra spark
Comment preparer la tarte salée au poulet :
How to make a filling
-
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the rinsed mushrooms (set aside 4 or 5 whole ones for decoration later) and slice the rest. Sauté them until they’re lightly golden and have released their moisture. Remove from the pan and set aside.
- In the same pan, add the chopped shallot and cook for a few minutes until soft and fragrant.
- Next, stir in the diced chicken breast. Season with salt and pepper, then cook for about 10 minutes, or until the chicken is cooked through. Remove from the heat and let it cool slightly.
- In a separate bowl, whisk together the eggs, heavy cream, and shredded cheese. Season with a little more salt and pepper, then add a pinch of cayenne for gentle warmth.
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Finally, stir in the chopped fresh parsley.
Assembling and Baking the Tart
- Line a tart pan with the pie crust and gently press it into the edges. Prick the base with a fork, then brush it lightly with Dijon mustard — this adds a lovely depth of flavor and helps keep the crust from getting soggy.
- Spoon in the sautéed vegetables and chicken cubes, spreading them out evenly over the base.
- Next, pour the egg and cream mixture over the filling. Scatter a few diced bell peppers and a little chopped parsley on top for color and freshness.
- Place the reserved whole mushrooms on the surface for a rustic, bistro-style finish.
- Bake in a preheated oven at 400°F (200°C) for about 25 minutes, or until the top is beautifully golden and the filling is set.
- Serve your tart warm or at room temperature with a crisp spinach salad (or any fresh greens you like) for a complete and satisfying meal.
Why You’ll Love This Savory Tart
If you’re a fan of quiches, pot pies, or anything wrapped in pastry, this recipe is going to be your new favorite. Here’s why it’s a winner :
- Quick and simple : Using store-bought pastry means less work, less mess, and zero stress.
- Packed with flavor : Tender chicken, earthy mushrooms, sweet onions, and creamy sauce — every bite is pure comfort.
- Perfect for leftovers : A brilliant way to give last night’s roast chicken (or even turkey) a second life.
- Versatile and elegant : Delicious served warm from the oven, at room temperature for a picnic, or even cold the next day for lunch.
This is the kind of dish that looks impressive but is secretly really easy to make — and that’s always a win in my book.
Easy Variations
Once you’ve made this recipe once, you’ll probably want to play with it. Here are a few fun ways to customize it:
- Add some greens : Stir in spinach, kale, or Swiss chard before adding the chicken.
- Make it extra creamy : Add a spoonful of cream cheese to the filling.
- Go seasonal : Try roasted pumpkin or squash in fall, or asparagus and peas in spring.
- Mini tarts : Use a muffin tin to make bite-sized versions — perfect for parties and picnics
How to Serve It
This tart is incredibly versatile and works for just about any occasion. Try serving it :
- With a crisp green salad for a light and satisfying lunch.
- Alongside roasted vegetables or a tomato salad for a hearty dinner.
- At room temperature as part of a picnic spread or lunchbox treat.
It also makes a fantastic brunch dish — pair it with a fruit salad or fresh bread.
How to Store and Reheat
One of the best things about this tart is how well it keeps.
Fridge : Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 320°F (160°C) for about 10 minutes.
Freezer : Wrap individual slices tightly and freeze for up to 2 months. Reheat straight from frozen at 350°F (180°C) for 20–25 minutes.
| Bonus tip: Like most savory pies, this tart actually tastes even better the next day as the flavors develop. |
Savory Chicken Mushroom Tart
Ingredients
- 1 pie crust homemade or store-bought
- 3 chicken breasts cut into bite-sized cubes
- 1 cup mushrooms about 3.5 oz / 100 g
- 1 shallot finely chopped
- 2 tbsp fresh parsley chopped
- ½ cup mixed bell peppers I used red pepper and yellow pepper finely diced
- ½ cup shredded cheese about 2 oz / 50 g
- 2 eggs
- ¾ cup heavy cream about ¾ cup / 200 ml
- Salt to taste
- pinch cayenne pepper
- freshly ground black pepper
Instructions
HOW TO MAKE A FILLING
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the rinsed mushrooms (set aside 4 or 5 whole ones for decoration later) and slice the rest. Sauté them until they’re lightly golden and have released their moisture. Remove from the pan and set aside.
- In the same pan, add the chopped shallot and cook for a few minutes until soft and fragrant.
- Next, stir in the diced chicken breast. Season with salt and pepper, then cook for about 10 minutes, or until the chicken is cooked through. Remove from the heat and let it cool slightly.
- In a separate bowl, whisk together the eggs, heavy cream, and shredded cheese. Season with a little more salt and pepper, then add a pinch of cayenne for gentle warmth.
- Finally, stir in the chopped fresh parsley.
ASSEMBLING AND BAKING THE TART
- Line a tart pan with the pie crust and gently press it into the edges. Prick the base with a fork, then brush it lightly with Dijon mustard — this adds a lovely depth of flavor and helps keep the crust from getting soggy.
- Spoon in the sautéed vegetables and chicken cubes, spreading them out evenly over the base.
- Next, pour the egg and cream mixture over the filling. Scatter a few diced bell peppers and a little chopped parsley on top for color and freshness.
- Place the reserved whole mushrooms on the surface for a rustic, bistro-style finish.
- Bake in a preheated oven at 400°F (200°C) for about 25 minutes, or until the top is beautifully golden and the filling is set.
