Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(169 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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jburton's picture
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Oooo lovely, I'm always on the lookout for Marrow fillings (bare with me and read on) as we grow so many. We like to cut the marrow into rings, fill em and roast (covered with foil). I think this would make the perfect filling.

yvonne2462's picture
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I made this pie yesterday. It was amazing, enough to feed six adults.

katiebeans's picture
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So easy to make and yummy, will be making this one again!

frankie62's picture

can this pie be frozen?

jsandppark's picture
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Loved this recipe!!!! I also used leeks instead of onions

nungyang's picture
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I found this recipe really good! It tasted really nice and everybody in the family liked it. I think I will make it again some time but perhaps I will make lots of smaller pies so that we can have individual ones because i like pastry!!

sammer_roo's picture
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Absolutely delicious! Made it several times, so easy to make and turns out great every time!

ladylomas's picture
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Never made chicken & mushroom pie before...(a bad vomit memory)..this was beautiful and, as I had made it from scratch..no bad memories remain !!

paradiseisdying's picture
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I've barely made any maindish but I made this and turned out to be the best chicken pie I have ever made. It was utterly delicious!

skatkat92's picture
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Easy and delicious.

stephenjoanne's picture
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Husband loved this dish, but me and children really werent that impressed. Next time will change bacon to non smokey as i think that was the flavor we didnt enjoy....

anyz_razak's picture
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Delicious! But I cooked it in a slightly diff way tho, cook the onion mushroom first, put the chicken in a freezer bag with the thyme and flour make sure all the chicken pieces is coated in flour then cook it together with the onions n mushroom in the pan... the chicken stays very soft! The rest of it is the same.

jennyhw's picture
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Great recipe, easy to make and loved by all. Will def make again.

ralphkatrina's picture

Absolutely delicious... Never made a chicken pie before and it was easy... roasted the chicken in the oven to get some proper chicken stock... added a drop of white wine to the sauce... very tasty - my husband loved it!

pattinghamkate's picture
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I changed the chicken for rabbit - really tasty. My fiance had never eaten rabbit before and was very impressed!

phwiiii's picture
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I found this recipe overly salty - although it could of been due to the stock cubes I used instead of fresh. I couldn't be bothered waiting for the 30mins of simmering and then cooling so made sure the chicken was cooked then baked it in the pastry straight away. I also lined the hole tin wth pastry for simplicity.

pattinghamkate's picture
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Has anyone tried this with rabbit? I want to make a rabbit pie for my fiance, as he claims he's never eaten it, but the actual rabbit pie recipes I find don't excite me.

nic_c82's picture
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Great pie, really simple to make and was very tasty. Tried to scale it down a bit as just me and my husband but still ended up with huge portions.

aread43363's picture
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this recipe is great i made a smaller version for myself and my partner last night using one large chicken breast, some onion, few rashers of bacon and mushrooms didnt measure flour milk or stock just added bit by bit till looked right chucked it in a dish and covered with puff pastry.. lovely served with green beans and roast potatoes

mariegilchrist's picture
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OOPS ... forgot to rate the recipe !

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