Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(174 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

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Comments

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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.

gharris2's picture
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I added extra mushrooms, it was easy to make and everyone said it was delicious, will make it again - soon!!!

dylanski's picture
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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
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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
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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!!!

danandkelbram7's picture
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Superb. I used short crust pastry and made individual pies. Went down really well with the family.

lalaland's picture
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lovely! first time making a pie and it was really simple following this recipe. only used 5 chicken thighs and this was plenty for me. only complaint is i found it a wee bit salty, this is probably due to using stock cubes instead of fresh stock so will try this next time - and there will be a next time - it is so yummy!

tpither's picture
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My first chicken pie and a great success.

melanieday's picture

Just made this tonight and it tasted devine - the sauce was rich and flavoursome - my boyfriend couldnt believe there wasnt any cream in it.

We had suet pastry rather than puff pastry, all in all the pie was great.

marksam's picture
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execellent pie make it most weeks. Sometimes used dried mixed herbs when no thyme just as good

marksam's picture
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execellent pie very tastsy make it most weeks use dried mixed herbs instead of thyme sometimes just as good

marksam's picture
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Everyone in family enjoys this pie. Make it most weeks Use mixed dried herbs if havent any thyme, tastes just as good.

dellalee's picture
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made the filling in the slow cooker just halved the chicken stock put squares of puff pastry on top after i dished it up lovely!

kiwipaula's picture
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I wasn't sure whether to dice the chicken or not? Anyway, I did. I swapped thyme for tarragon and it was delicious. I also used a little double cream for the sauce. I used half the pastry too - rolled it out a little thinner. The kids really liked this.

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