Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(173 ratings)

By

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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

Show comments
els442's picture
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Boyfriend said this is best chicken pie he's ever had, and I have to agree!! Blush**

Next time, would not bother seasoning chicken with salt, as the stock and bacon are enough even for this serious salt lover!!

stocky13's picture

When I made this pie I used 2 chicken breasts and 2 rashers of bacon also some celery and white wine.mmmm so yummy.Had not got puff pastry in so made short crust.

jemjams's picture
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I made this pie using the 2 breasts leftover from a roast chicken the night before. I didn’t simmer it for the 30mins on the hob as my chicken was already cooked just let the sauce thicken for a few minutes. I also topped it with mashed potato instead of pastry and popped in the oven for about 40 minutes to heat through thoroughly.
Might not look as good as the pastry topped pie but tasted delicious, great for a freezing January night

0161angie175's picture
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just made this and so impressed did use some white wine in place of stock though really tasty

sarahzoehills's picture
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Really yummy indeed

puffpie's picture
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Great recipe. Chicken and mushroom in puff pie is very health food.

dishymummy's picture
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Super delicious! Would not change a thing to the recipe but like the idea of making individual pies next time.

classyladykent's picture
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Used chicken breast and dried thyme... it was fabulous

smith007's picture

my first chicken pie,easy to cook.the whole family loved it,clean plates all round 10/10

funk42's picture

Delicious didn't have bacon but not missed and put some celery in as well slow cooked filling topped off and finished in oven very well received

kathrynhoughton's picture
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Show stopper. Made for friends and now a family favourite.

susannahgrammar's picture
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A winner. In the To-Make-For-Guests folder.

vanne_s's picture
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Really easy to make!

lieann's picture
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Fantastic pie. My husband said it was the best pie he ever had and kids loved it too. Very easy to make. Used leftover roast chicken which I added to sauce at very end. Will be a regular in our house.

morganad87's picture
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Made this pie at the weekend, Was absolutely lovely Left the mushrooms out as one of my friends does not like them. Added leeks and sweetcorn! And it was my first attempt at pie making!

Was delicious! and got received well! Also used mixed herbs! and still very tasty! Will definitely be making again, and shall never buy shop bought pies again!!

nataliadale's picture
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Easy to make and tastes fantastic.

sircrouton's picture
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Absolutely delicious! I'm jealous that I have to leave the leftovers with my boyfriend.
Changed the recipe a bit, used poached chicken breast (poached in the stock) and swapped out half the stock for white wine also used the Rough-puff pastry recipe.

lorryfran's picture

This would be one of the nicest Chicken & Mushroom Pies I have ever tasted. I made this for my daughter and grandchildren and they absolutely loved it. Filed this under my "Cook Again" file.

robbjulie's picture
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This was a great recipe my whole family loved it, especially my 2 year old.

robbjulie's picture
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This was a great recipe my whole family loved it, especially my 2 year old.

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