Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(173 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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lulrick's picture
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Excellent!

josp74's picture
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This was voted 10/10 and better than shop bought any day!
I've never made a pie and was concerned if it would be tasty enough but I shouldn't have worried as it was gorgeous. I added peas into the pie as the children tend to eat veg mixed into things rather than on the side and there were clean plates all round. This will be made again and again.

orbvalley's picture
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Exchanged the mushrooms for sweetcorn as thats what was in the cupboard. Excellent pie that I'll be making again.

amiebart77's picture

made this the other night and thought it was lovely. Will definatly make again. We had it with creamy mash potatoe and green veg

lyndasykes's picture
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Will definitely make this one again

johnboy373's picture
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Awesome Chicken Pie. Im a novice in the kitchen but this turned out perfect, I did add 3 tsp of flour to thicken sauce as someone suggested above.

madeleine79's picture
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Really easy and very tasty. Used normal mushrooms and ready made shortcrust as couldn't find / make puff pastry but was lovely. Would definitely make this again!

kangol-0's picture

Can I freeze this please?

bonitajess's picture
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This is the first time i have ever made a chicken pie. I found this recipe so easy to follow and absolutley fantastic!

donna_wowee's picture
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Ah this is lovely!!!!!!!! Made slightly more than suggested in order to make mini pies to freeze. The sauce was lovely! Didn't have thyme so used dried herbs and it worked just as well! Tasted beautiful! Used the Rough puff pastry by Gordon Ramsey and it was fabulous!!!!!!!!

emmalouise283's picture
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My 13 year old made this so it must be easy!!
It was absolutely delicious and every last scrap was fought over.
Definately recommended

carols07's picture
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I exchanged the onion for leeks and it was great!

cutepie's picture

Excellent, the best pie ever, made a few changes. Didnt have any tyne or puff pastry, so used shortcrust and left out tyne, also used 3 tbsps of flower to make less runny. the whole family loved it and even cold taste great. served with new potatoes and carrots. Will never bye a chicken and mushroom pie from a supermarket again.

sonyak24's picture
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"Really tasty and easy to make"

katpet's picture

Really Great. They all loved it especially the children. To the original ingrediants I added a little white wine and instead of the thyme I used paprika, instead of the bacon parma ham and because i didn't have puff pastry I made some shortcrust pastry to cover the filling. Something I will do quite often from now on.

meadsy's picture

Fantastic and ideal for individual portions with some creamy mash and peas! Mmmmm a new favourite...

aliheaton's picture
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This is the best recipe for this dish. Highly recommended. It does seem like a big pie, but trust me - it will get eaten!!

regornotrub's picture
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I did this because I had all the ingrediants in stock at short notice, i used chicken breast, it worked really well, it was rattled down in no time with simple peas and mash, good honest food

devonshire's picture
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I have now made this twice and will continue to make it. The best Chicken Pie ever!!!

soozieqs's picture
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Very tasty, to make it easier i stuck it in the baking dish before the 30min simmer and did that in the oven so i didnt have to watch over it so intently

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