Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(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
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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…


  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 (209)

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

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

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

delicious, tasty pie!

littlemissysunshine's picture

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

mentalmumtitch's picture

oops forgot to rate lol

mentalmumtitch's picture

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

Delicious pie!!!

thomrmacl's picture

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

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

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

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.

gharris2's picture

I added extra mushrooms, it was easy to make and everyone said it was delicious, will make it again - soon!!!

dylanski's picture

Loved this! Was a bit worried that the amount of stock would mak it taste like a 'pot pie' but added a bit of cream that I had in and it was the best creamy chicken mushroom pie I've ever had. Don't be tempted to thicken up the sauce before it cools (as I did) as it does thicken well as it cools. Absolutely gorgeous!

squaccy's picture

This was amazing! Tho if you use ready roll puff pastry (like I did coz Tesco's was out of normal stuff) it will only take about half the time because its so thin!
This is delicious, and very easy and inspired my creative flare because I had left over puff pastry so I made cheese straws! Waste not want not! Thoroughly recommend this, even students can attempt this! :)

jchristo's picture

I left out the bacon as my husband didnt like the idea but I shouldnt have listened because I think it would have added more flavour. I would probably cut my chicken thighs up next time (maybe quartered). Overall though this is an excellent and easy recipe - quite time consuming but definately worth it!!!


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