Chicken & mushroom puff pie

Recipe uploaded by

Jane Hornby

21 ratings

Recipe by Jane Hornby

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1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, salt 2.73 g

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• cozzywoz@hotmail.com

  14 November 2007

  cozzywoz@hotmail.com rated this recipe

  

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• soozieQs

  14 November 2007

  soozieQs rated and commented on this recipe

  

  Very tasty, to make it easier i stuck it in the baking dish before the 30min simmer and did that in the oven so i didnt have to watch over it so intently

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• Maureen

  16 November 2007

  Maureen commented on this recipe

  I have now made this twice and will continue to make it. The best Chicken Pie ever!!!

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• Maureen

  16 November 2007

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• Rupert

  18 November 2007

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• regornotrub

  26 November 2007

  regornotrub rated and commented on this recipe

  

  I did this because I had all the ingrediants in stock at short notice, i used chicken breast, it worked really well, it was rattled down in no time with simple peas and mash, good honest food

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• Barnaby

  12 December 2007

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• aliheaton

  13 December 2007

  aliheaton rated and commented on this recipe

  

  This is the best recipe for this dish. Highly recommended. It does seem like a big pie, but trust me - it will get eaten!!

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• Meadsy

  21 December 2007

  Meadsy commented on this recipe

  Fantastic and ideal for individual portions with some creamy mash and peas! Mmmmm a new favourite...

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• katya

  15 February 2008

  katya commented on this recipe

  Really Great. They all loved it especially the children. To the original ingrediants I added a little white wine and instead of the thyme I used paprika, instead of the bacon parma ham and because i didn't have puff pastry I made some shortcrust pastry to cover the filling. Something I will do quite often from now on.

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• sonyak24

  01 March 2008

  sonyak24 rated and commented on this recipe

  

  "Really tasty and easy to make"

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• amandas

  13 March 2008

  amandas commented on this recipe

  Excellent, the best pie ever, made a few changes. Didnt have any tyne or puff pastry, so used shortcrust and left out tyne, also used 3 tbsps of flower to make less runny. the whole family loved it and even cold taste great. served with new potatoes and carrots. Will never bye a chicken and mushroom pie from a supermarket again.

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• mgtclk

  18 March 2008

  mgtclk rated this recipe

  

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• lucy

  28 March 2008

  lucy rated this recipe

  

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• Carol

  02 April 2008

  Carol rated and commented on this recipe

  

  I exchanged the onion for leeks and it was great!

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• emmalouise283

  14 May 2008

  emmalouise283 rated and commented on this recipe

  

  My 13 year old made this so it must be easy!! It was absolutely delicious and every last scrap was fought over. Definately recommended

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• donna_wowee

  28 May 2008

  donna_wowee commented on this recipe

  Ah this is lovely!!!!!!!! Made slightly more than suggested in order to make mini pies to freeze. The sauce was lovely! Didn't have thyme so used dried herbs and it worked just as well! Tasted beautiful! Used the Rough puff pastry by Gordon Ramsey and it was fabulous!!!!!!!!

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• donna_wowee

  28 May 2008

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• Jess

  29 May 2008

  Jess rated and commented on this recipe

  

  This is the first time i have ever made a chicken pie. I found this recipe so easy to follow and absolutley fantastic!

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• bbcfood

  16 June 2008

  bbcfood commented on this recipe

  Can I freeze this please?

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Ingredients

• 1 tbsp vegetable oil
• 8 skinless boneless chicken thighs
• 8 rashers smoked streaky bacon , cut into large pieces
• 1 onion , halved and sliced
• 250g pack baby button mushrooms
• handful thyme sprigs
• 2 tbsp plain flour
• 400ml chicken stock
• 200ml milk
• 500g pack fresh puff pastry , or frozen and defrosted
• 1 egg , beaten

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Difficulty and servings

Serves 4 - 6

Preperation and cooking times

Prep 45 mins

Cook 30 mins

(filling only, whole pie if using fresh pastry)

Ingredients

• 1 tbsp vegetable oil
• 8 skinless boneless chicken thighs
• 8 rashers smoked streaky bacon , cut into large pieces
• 1 onion , halved and sliced
• 250g pack baby button mushrooms
• handful thyme sprigs
• 2 tbsp plain flour
• 400ml chicken stock
• 200ml milk
• 500g pack fresh puff pastry , or frozen and defrosted
• 1 egg , beaten

Per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, salt 2.73 g

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