Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(191 ratings)

Prep: 45 mins Cook: 30 mins

Easy

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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Ingredients

  • 1 tbsp vegetable oil
  • 8 skinless boneless chicken thighs
  • 8 rashers smoked streaky bacon, cut into large pieces
  • 1 onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g pack baby button mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • handful thyme sprigs

    Thyme

    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

    Milk

    mill-k

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments (208)

jburton's picture
5

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
5

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
4

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
5

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

cjwaite's picture
4

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
5

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

vickyhinde's picture
4

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.

hotnspicy's picture

There's nothing better on a cold winter evening the whole family round the table serving this yummy chicken pie eith mashed potatoes,peas and 3 happy faces asking mum when will you do this dish again!!!! Thanks Good Food Josie from Italy

vickpole's picture
3

Really don't want to say this but I was very disappointed! Maybe I got my hopes up because of the reviews but it wasn't as flavoursome as I'd hoped. I served it with mash and veg, there was enough gravy so was no need to make anymore. Ok for a midweek dinner but not for friends. Sorry!

tekin21's picture

Made this last night, I used leeks instead of onion and made my own shortcrust pastry as I wanted a top and bottom. It was delicious!! I served it with mash and peas and since my pie was shallower there was enough left over to make two more individual potato topped pies for another day - perfect.

mrsi2b's picture
5

This was absolutely delicious! I've made it several times and its so easy and always a crowd pleaser

cnoble's picture
5

Delicious and easy to make. It's fast become a family favourite.

jem1923's picture
5

Best ever pie! I decided to do it when i saw all the good comments people left and it is really amazing.

bonnierb's picture
5

This pie was absolutely delicious. Very easy to follow recipe. Taste was perfect and used all ingredients as set out in the recipe.

gazman's picture

Wow- made this for family and they all loved it - tots to grandparents. lUsed chicken breasts, left out the mushrooms, used only 1 finely chopped onion. Next time will make double.
mmmmmm!

georgina29's picture
5

I have to say my partner has made this twice now, and it is absolutely the best "pie" I have ever tasted. The chicken is super tender and the sauce is a mouth explosion of tastes. Tip for left over pastry, if you have any fruit, fresh or frozen works all the same. Put it on the pastry, whack it in the oven until pastry cooked, and eat with mascarpone or fresh cream, lovely jubely.

lostkat's picture
5

Made this last night to celebrate National Pie Day (yes, you read that right!!) and it was utterly delicious. It was an added bonus that it was also very easy to make. Highly recommended. I halved the recipe to feed 2 and they were absoutely gigantic portions!!!

nikkinoodle's picture
5

Made this between Christmas and New Year for some friends.....it was eaten ridiculously quickly as everyone was fed up of fancy buffet food and just wanted something delicious, warming and simple. Now a regular on our family dinner menu - yummy!

stfxg00's picture

This is fantastic recipe and really versatile. I used Roasted chicken, double cream instead of milk and mixed herbs (dried) as I made it on New Years day for guests. It went down a storm in fact if only I had made 2 as everyone wanted seconds! Really easy to make. Will be using this a lot in the future.

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