Chicken & mushroom puff pie
By Jane Hornby
Cooking time
Prep: 45 mins Cook: 30 minsSkill level
EasyServings
Serves 4 - 6This 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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
- 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.
- 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
Comments, questions and tips
Sign in or create your My Good Food account to join the discussion.
Comments
Show comments
So yummy! First time I have ever made a pie and will definitely be doing it again. Unfortunately my dish was a bit small so when I cooked it some of it dripped out making my kitchen very smoky! Next time I do it I will freeze some of the filling. I also doubled the amount of onion, added some garlic, white pepper, and added an extra spoon of flour to make the sauce thicker and very garlicky!