Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(162 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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cheekygemma's picture
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Declared "the best pie ever" by 5 different people I've cooked it for. Made this a good few times and its been loved by all. Has become a proper favourite. It really is delicious, has become something I cook at least once a month!

garnierm's picture

very tasty!

clair17's picture

I roasted a chicken and pulled all the meat off, added it the cooked onion, mushroom. I also added a pack of Boursin to the stock/flour mix. I reduced the milk a little to compensate. It was delicious and very simple to make. Served with mash, carrots, sprouts and sweetcorn. Excellent.

crayola_smiles's picture
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Very good pie - a bit fiddly to make but the end results are well worth it!

sophierose's picture
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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!

andy72's picture
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My first time doing a pie,this recipe is amazing, great flavour. The family loved it.

natalie30's picture
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I made this pie last night and it was amazing! My husband isn't a big fan of chicken pie usually but he loved it! He texted me at work to say it was the best he'd ever had! I added a leek and used pancetta and it was so tasty. This one is now a firm family favourite.

jule955's picture
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Absolutely delicious! Cutting the thigh meat is fiddly, but worth it! I replaced half of the bacon with pancetta and added a bit of white wine, and it was superb. Next time I'll put more mushrooms in though.

gweaver's picture
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This really is very nice. I've not done much cooking and I found the instructions simple to follow and the pie easy to make. The kids loved it (and one of them is very fussy!) I'll definitely be making this again.

lindsay990's picture
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Gorgeous and very easy

lindsay990's picture
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Gorgeous and very easy

magicman56's picture
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made this for the first time today and it was gorgeous, I was glad I didn't season the chicken as suggested because there was enough flavour coming from the bacon and chicken stock without anything else being added.
I am sure this will become a firm family favourite

michellesmith9's picture
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Really delicious, this got the thumbs up from the family!

suefry's picture
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Have made this many times - sometimes with thighs or more often with leftover roast chicken. Also it is always made with low fat milk as that's all I usually have in. The best chicken pie ever!

sarah1004's picture
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I have made quite a few chicken pies in my time but this is definitely the best. Using chicken thighs means the chicken is more tasty and the thyme really gives it a lovely flavour. A firm favourite in our house.

fionaint's picture
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Has become a bit of a favourite - I have been using roast chicken - approx all the meat off a small one and adding whatever veg is around. Have been using 500g of puff pastry for the base and lid for a round pie instead.

mimideemee's picture
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Beautiful and so easy to make - my family absolutely loved it!

sarahk's picture
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First meat pie I've ever made. Dead simple with ready made pastry (a winner for people like me with hot sweaty hands!). It was easy and tasty. Word of warning - I am a 'salt monster' and automatically season everything I make. Do not add salt! - the streaky bacon and stock are plenty!

sparrowfield's picture
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just made this pie and its gorgeous. I didn't have thyme so added dried herbs as suggested by Donna and it works just as well. I doubled the mixture and made one for the freezer.

petsim's picture
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Lovely!

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