Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(189 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…

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  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 (207)

maiyanis's picture

Just made this pie for the second time. its the best. I reduced the stock by half because i found the sauce a bit runny.

monteau's picture

i only had chicken breast, so to make them lovely and tender i put them in a saucepan , cover with water , add a stock cube and boil for 30 minutes. when cooled shred directly into your dish before mixing in the rest of the ingredients. Chicken breast meat can be sometimes very dry if just fried in a pan, if you have not tried this way, please give it a also have fresh stock to use also....

silvercharming's picture

This is my favourite chicken pie recipe, and I cook it regularly although I tend to substitute ingredients for whatever I have leftover. I make this with leftover chicken (add the chicken after you've simmered the stock down to stop it from going stringy) and veg from the Sunday roast. It's also great using leftover turkey and gammon at Christmas!

To the person who asked about freezing, I've frozen the filling and the sauce does separate, so probably best bot to freeze the pies ready assembled!

lisaw68's picture

This was my first attempt at a chicken pie and I was very pleased with the result. I used whole milk and homemade chicken stock and the pie had a nice rich creamy texture. I did have to add a little cornflour to thicken the sauce slightly. Do go for the chicken thighs rather than breast as thigh meat is a lot tastier and succulent. Don't be afraid to keep the chicken pieces nice and chunky. I served this pie with with new potatoes, glazed carrots and leeks. Will definitely cook this again.

kirstyjolly's picture

really lovely flavour, enjoyed very much - but did sub half the stock for wine. tasted even better the day after making!

atidemann's picture

I made this to the recipe & it's really tasty but also think substituting a bit of wine for the stock would be great too. I think I'll be trying that next time around as I imagine this will be a family favourite!

moondance's picture

A wonderful addition to my recipe collection. I added a large clove of garlic and a generous slosh of dry white and it was appreciated by all.

josp74's picture

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

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

Will definitely make this one again

johnboy373's picture

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

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

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

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

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

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.


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