Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(169 ratings)

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Cooking time

Prep: 45 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4 - 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
855
protein
55g
carbs
57g
fat
47g
saturates
17g
fibre
1g
sugar
6g
salt
2.73g

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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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.

Recipe from Good Food magazine, March 2006

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Comments

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lizleicester's picture
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This filling is SO delicious. My chicken thighs still had bones in but no one minded and it was still cooked beautifully. I used pre-rolled puff pastry (could you get any easier?) + will be back for more.

Tilly Anne's picture

I make this chicken pie regularly and my husband and I agree that it is the best chicken pie recipe ever. Very easy to make and seriously yummy, even my fussy four year old will eat it. We serve it with chunky chips and, rather randomly, a dollop of red currant jelly! Delicious!

abcdefghijord's picture

I used this recipe as a guide for a pie I made today. I had half a pack of puff pastry leftover from a previous day so used that to top the pie. I made a roux (25g butter, 25g plain flour and roughly 350ml 1% fat milk) and seasoned. Fried 125g bacon lardons off in a hot frying pan and took them out and then added 3 diced chicken breasts. Once sealed and a tad of colour added I took them out and added my finely chopped mushrooms (roughly around 7) to absorb the bacon and chicken flavours. Mixed everything into the roux and popped in a pie dish, then rolled out the pastry and topped the pie dish. Brushed the top with a beaten egg and baked in the oven for 30-40 mins and served with peas and green beans. Served 2 perfectly. Would maybe add mushrooms last instead of frying them off as we didn't notice the mushroom flavour coming through but was fantastic either way! Thanks for the inspiration Jane :)

magwen's picture

Could i freeze this pie?

iruz88's picture

Making a pie has been a dream. Its like accomplishing a milestone in cookery !
This is my first attempt of making a pie. This recipe turned wonderful... !Great tempting taste !
I added 3-4 leek stems( chopped into small pieces and let it to sauté)to give the pie a green touch :) !
And also I added pinch of salt,and dried rosemary.

Definitely will make again ... excellent !!

crowbobarian's picture

This is easily one of the nicest pies I've ever made. I added some leeks and a drop of white wine for even extra flavour. It's a great winter dish for all the family!

adinuffalready's picture

Make this pie immediately! You will not be disappointed.

metalfairy's picture

I made this the other night, in preparation for upcoming work outside in the cold. Even if I do say so myself, this was delicious! Only fault on my part was I didnt roll the pastry thin enough so it took a little longer to cook. But boy it was worth the wait!

Vicki B's picture

Best chicken pie I've ever made went down a treat even my 9 month old baby enjoyed it :)

leoskelly's picture

Here's a daft question! Do I make the whole thing, allow to cool, then freeze? If so, how long to cook from frozen and on what temperature please? Is it just the pie filling that's freezable? Thanks :-)

SiNZ's picture
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Used the Gordon Ramsay rough-puff pastry recipe and then this one. So good!

jule955's picture
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Takes a while to make but it's worth it! I can/t go back to ready-made pies now. When I'm lazy I do it with diced chicken breast and lardons - saves a bit of time and it's still lovely. It's a firm favourite now!

MontyChops's picture

Excellent recipe. Easy to make and absolutely delicious.

blanquish's picture
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So good and simple to make!

adelekoortzen's picture
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Made this pie, very easy and absolutely delicious. Highly recommended.

adelekoortzen's picture
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Made this pie, very easy and absolutely delicious. Highly recommended.

turkishjelly's picture
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Delicious! First pie I've made and it turned out really well. My boyfriend now often asks for it.

yasmin70's picture
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Gorgeous pie just as it is. Have made it twice now. Takes a while but is well worth the effort.

fenellabramwell's picture
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Lovely recipe - heats up nicely the next day too.

karenelizabeth61's picture
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Very easy to make. A fantastic chicken pie

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