Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(189 ratings)

Prep: 45 mins Cook: 30 mins


Serves 4 - 6
This is just what you need on a cold night. Serve with creamy mashed potatoes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal855
  • fat47g
  • saturates17g
  • carbs57g
  • sugars6g
  • fibre1g
  • protein55g
  • salt2.73g
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  • 1 tbsp vegetable oil
  • 8 skinless boneless chicken thighs
  • 8 rashers smoked streaky bacon, cut into large pieces
  • 1 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g pack baby button mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • handful thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp plain flour
  • 400ml chicken stock
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 500g pack fresh puff pastry, or frozen and defrosted
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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  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.

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Comments (207)

rebekahj81's picture

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

Brilliant! Easy to make and tasted great. Will be making again

kj1977's picture

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

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

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

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

els442's picture

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

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

just made this and so impressed did use some white wine in place of stock though really tasty

sarahzoehills's picture

Really yummy indeed

puffpie's picture

Great recipe. Chicken and mushroom in puff pie is very health food.

dishymummy's picture

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

classyladykent's picture

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

Show stopper. Made for friends and now a family favourite.

susannahgrammar's picture

A winner. In the To-Make-For-Guests folder.

vanne_s's picture

Really easy to make!


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