Chicken & mushroom puff pie

Chicken & mushroom puff pie

  • 1
  • 2
  • 3
  • 4
  • 5
(193 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (210)

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.

emzy_wemzy's picture
5

Absolutely delicious pie! I've been searching for a good pie recipe for ages and have finally found it! I did substitute a few ingredients though - left out mushrooms and chicken and replaced with sweetcorn and turkey (Christmas left overs!) and I also added a generous splash of white wine to the sauce. Will be making this a lot in the future!

maiyanis's picture
5

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 go...you also have fresh stock to use also....

silvercharming's picture
5

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
5

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
5

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
5

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
5

Will definitely make this one again

johnboy373's picture
5

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
5

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
5

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
5

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!!!!!!!!

Pages

Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…