Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(162 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

Comments, questions and tips

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Comments

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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
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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
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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.

clarel's picture
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I followed the recipe completely and the pie was delicious. It makes a really nice sauce, full of flavour and the chicken was lovely and moist. Definitely one to repeat.

steveizz's picture

Rather fine

kate1976's picture

This recipe is lovely!!! DH loves it!! definately will be making it again :0)

shinyb's picture

This pie is so so delicious and with the most basic ingredients. Have just cooked it for the second time!!

cheltbex's picture
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I love this pie, so delicious. I replaced the milk with cream, adds to the calories but so yummy. Although there is alot to do in this recipe, it is not as complicated as it looks. Lovely!

welshpenguin's picture
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Love this! I felt like a proper domestic goddess making homemade pie. Looks really impressive but is dead easy.

I poached a whole chicken and stripped the meat. I made the filling in the way suggested but without the chicken and simmered it for 10-15 mins then let it cool before adding the cooked chicken. I agree with other posters about needing more flour - I used 3tbsp and that was perfect. Wish I'd had some white wine lying around, that would add a deeper flavour which I think it needs. Scrummy!

florence100's picture
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delicious, tasty pie!

littlemissysunshine's picture
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Such a yummy recipe! This is the first pie I have made and it was lovely.

mentalmumtitch's picture
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oops forgot to rate lol

mentalmumtitch's picture
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i made this last night for my boys and they wolfed it down in no time,i used chicken strips instead of thigh :).one of my boys is a chef and he gave it 11 out of 10 lol so it must be good

louharriss's picture
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Delicious pie!!!

thomrmacl's picture
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Make this pie all the time very easy I don't use mushrooms as my daughter dislikes them, instead I just use what needs used up in fridge leeks, asparagus, sweetcorn to name but a few all work well.

Pigsly's picture
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I really love this recipe - it tastes and looks great. It is also great the next day, heated up.

The only change I've made is swapping button for chesnut mushrooms. I just think they are better and give a richer mushroom flavour.

cleveland's picture
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A real hit with my husband so will make again for definate

zenalae's picture

just finished eating this, i added a touch of chilli powder and a bit of balsamic vinager and it went down a treat! everybody loved it and wants to have have it again. success! lol

gizmorella's picture

Brilliant recipe! Very tasty and so easy to make. My favourite pie so far ^^

sallycornwell's picture
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Easy to make, although I didn't cook the chicken for as long as stated. I put leeks in as well. Very scrummy and foolproof. Think perhaps not necessary to put a pastry border around dish as it just baked on and took ages to clean afterwards! If you do the border make it very fine not thick. Will make again.

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