Chicken & mushroom puff pie

Chicken & mushroom puff pie

This is just what you need on a cold night. Serve with creamy mashed potatoes

Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

(filling only, whole pie if using fresh pastry)

Method

  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.
Try

Not quite what you're looking for?

Try some of our other pie variations, Crispy Greek-style pie or Fish pie with swede & potato topping .

Per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo cozzywoz@hotmail.com

    14 noviembre 2007

    cozzywoz@hotmail.com rated this recipe

    5 stars

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  • Binder photo soozieQs

    14 noviembre 2007

    soozieQs rated and commented on this recipe

    4 stars

    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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  • Binder photo Maureen

    16 noviembre 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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  • Binder photo Maureen

    16 noviembre 2007

    Maureen rated this recipe

    5 stars

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  • Binder photo Rupert

    18 noviembre 2007

    Rupert rated this recipe

    5 stars

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  • Binder photo regornotrub

    26 noviembre 2007

    regornotrub rated and commented on this recipe

    4 stars

    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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  • Binder photo Barnaby

    12 diciembre 2007

    Barnaby rated this recipe

    5 stars

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  • Binder photo aliheaton

    13 diciembre 2007

    aliheaton rated and commented on this recipe

    5 stars

    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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  • Binder photo Meadsy

    21 diciembre 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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  • Binder photo katya

    15 febrero 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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  • Binder photo sonyak24

    01 marzo 2008

    sonyak24 rated and commented on this recipe

    5 stars

    "Really tasty and easy to make"

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  • Binder photo amandas

    13 marzo 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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  • Binder photo lucy

    28 marzo 2008

    lucy rated this recipe

    5 stars

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  • Binder photo Carol

    02 abril 2008

    Carol rated and commented on this recipe

    5 stars

    I exchanged the onion for leeks and it was great!

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  • Binder photo emmalouise283

    14 mayo 2008

    emmalouise283 rated and commented on this recipe

    5 stars

    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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  • Binder photo Donna

    28 mayo 2008

    Donna 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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  • Binder photo Donna

    28 mayo 2008

    Donna rated this recipe

    5 stars

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  • Binder photo Jess

    29 mayo 2008

    Jess rated and commented on this recipe

    5 stars

    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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  • Binder photo bbcfood

    16 junio 2008

    bbcfood commented on this recipe

    Can I freeze this please?

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  • Binder photo Ali

    14 julio 2008

    Ali rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

(filling only, whole pie if using fresh pastry)

Wonderful winter supper

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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Per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g

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