Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(174 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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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!

seffierawrrr's picture
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This went down really well with my two younger sisters, who want to see it on the table more often!
Was lovely with some fresh vegetables, mashed potatoes and some gravy :)

wayne1ed's picture

1st pie ive made and everyone loved it. 4 empty plates at the end of a meal. :-)

I threw in a handful of frozen peas for more colour.....mmm.....nice!

mariereid84's picture
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Will definatley be making this again, I used some leftover roast chicken instead of thighs which worked well

emma120's picture

I love it ! simple but goooooooood ! it takes time but the result is powerful. Recommended !

hyndsd's picture

Delicious chicken pie, I however used chestnut mushrooms which I quartered as I don't like button and also I added an extra tbsp of flour to thicken up the sauce. Think next time I make this I will add a splash of white wine and use only half a stock cube as it was quite salty. Will play around with recipe as it was lovely! Think will work well with leeks instead of onion. Also used just 250 of puff pastry.

mazzieblue's picture
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One of my favourites. I use a regular pie crust instead of a puff pastry and it tastes better.

rebekahj81's picture
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This pie is delicious! I added a tablespoon of creme fraiche to the mixture to give it a bit more flavour, which worked really well. Used shortcrust pastry as didnt have puff pastry and it was lovely. Will definitely make this again!

claireandbart1's picture

Wow my 10 year old son made this with some Daddy help! It was the most delicious pie ever.Only change we made (as needed dairy free) was used 600ml of stock and left out the milk. Served with Jacket spuds and green beans, yummy.

nimmyt's picture
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Brilliant! Easy to make and tasted great. Will be making again

kj1977's picture
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Fantastic and very easy to make. I also used chicken breast and added a little more flour than suggested to make the sauce a little thicker. The family loved it and it will definitely be used again! .

sister8x's picture
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Wonderful chicken pie. I followed the recipe and just added a glass of white wine. It went down a storm. Will definitely make this again.

jamester74's picture
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This pie was absolutely fantastic. I used shop bought puff pastry and slightly less mushrooms as I didn't have enough in. However it tasted Devine. Mind - it says it would feed 4-6. Myself and my partner finished the whole thing off between us! Will certainly make this again

kathrynhoughton's picture
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fantastic pie for family or guests. Can be preparred to last stage. tastes great and plates cleared.

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