Chicken & mushroom puff pie

Chicken & mushroom puff pie

  • 1
  • 2
  • 3
  • 4
  • 5
(192 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (210)

sammer_roo's picture

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

ladylomas's picture

Never made chicken & mushroom pie before...(a bad vomit memory)..this was beautiful and, as I had made it from bad memories remain !!

paradiseisdying's picture

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

Easy and delicious.

stephenjoanne's picture

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

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

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

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

phwiiii's picture

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

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

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

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

OOPS ... forgot to rate the recipe !

mariegilchrist's picture

Hello from Canada !
I just made this dish for supper tonight and I wanted to let you know that it was DELICIOUS and we will put this on our menu of "feel good" dishes !
I am so happy that I am part of this site ... I really enjoy it !

jsandppark's picture

I also added leeks and a little cream naughty but nice

fussycook's picture

I just wish our Spanish Chickens were as tasty as British chickens :-0(( But I guess the herbs will cover the lack of flavour in Spanish chickens!!

clairebear's picture

Love this recipe. Have been making it years. One of staple recipes and will be passed onto the next generation!

lilymayrose's picture

Just made this. Used chicken breast instead of thigh, as that's what I had available. I cut all quantities by one third as there's only three of us, but used all of the 500g puff pastry pack and put a bottom on the pie. There was still more than enough for four people!

Scrumptious :O)

justplainzo's picture

My boyfriend makes a veggie version of this using Quorn "chicken" style pieces, leeks, celery and peas. He obviously also leaves out the bacon and swaps the chicken stock for vegetable. Makes the most delicious, tasty vegetarian alternative to a classic pie recipe.


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…