Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(174 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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sjfagan's picture
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This was the first time I had made a pie and it was so easy and SO tasty! Would highly recommend!!!

alnewman0's picture

Absolutely delicious. I added carrots, celery and broccoli. Really easy to make and tastes better than any shop bought pie. Really good way to get your 5 a day and use up any veg you have around

sallynicholls's picture
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gorgeous

sarahhehenry's picture
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Mmmmmmm! can I have some more ?

carebehr23's picture
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Excellent. stunning recipe will make again and again!!!

chellby21's picture
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Nice and easy, I would make again. Be careful though when seasoning, especially if using a bottled stock. I topped up my homemade chicken stock with shop-bought stock, which with the bacon made mine way too salty

charlotterowe's picture
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Excellent - serve with new potatoes and leeks, beans or broccoli. A family favourite!

chelsie_k_k's picture

didnt think i could cook untill now. this pie was amzing went down a treat with the family :)

solstalker's picture
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Added mixed herbs and paprika as we didn't have thyme, and also the suggested 3 tbsp of flour. Amazing flavour and the recipe is very simple to follow, definitely recommended!

jburton's picture
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Well i made this Sat night and it was absolutely gorgeous. I did use Asparagus in it as i said i would. I put a layer on top - trimmed and chopped into 1" lengths - before putting on the puff pastry lid. I also add 3 tablespoons of Flour as others have suggested and im pleased i did as i agree it would have been too runny.
The pie came out perfect. I served it with Potatoes & Savoy cabbage mashed together and carrots. I did make a chicken gravy but didn't need it as the pie was juicy enough.
There was bundles left the next day so we had it again making bubble and squeak from the left over Mash and cabbage. Lovely lovely lovely. x

redrmf's picture

Amazing, loved loved it, will def make again - very easy too!

roanna_477's picture
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This was lovely! More of a weekend meal as it took me about about 1 hour 3/4, worth the wait though!

jburton's picture
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Continued: I have Asparagus growing in my garden so i think i would also add this to the pie cut into 1" lengths. I wouldnt cook it first just put it straight in the pie, as when its in the oven it would cook fine. x

jburton's picture
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I see some people have used chicken breast instead. I dont want to sound daft but how many would you use, 2-3 maybe? Only i have chicken breast in my freezer that i can defrost and use for this, can anyone help??? x

rheezy's picture
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Fab pie. Made it as a change from my usual recipe and this was much better and the whole family including a picky teenager loved it.. :)

vrog's picture
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Fabulous pie!! Excellent for turkey leftovers after Christmas or fresh chicken as in recipe..

cjwaite's picture
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I made this a few weeks ago and am doing it again this weekend. It's really nice - I agree that you need an extra tablespoon of flour or sauce is a bit runny. Also nice to add a tablespoon of creme fraiche to make sauce creamy and parika to add flavour.

lynzeenie's picture

Fantastic pie.Very much enjoyed.Only changes i made was that i didnt have any bacon so left it out and i used left over chicken from a whole chicken that we had the day before.Fantastic way of using left overs.Yum Yum :0)

lauraj4's picture
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Amazing flavours and soooooo easy to make!. This one will become a family favourite, I'm sure!

vickyhinde's picture
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Loved it, very easy to do, next time though, i think i will use chicken breast or a mixture of both. Needed 3 tbs of flour though, as i found it quite runny. The whole family enjoyed it.

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