Chicken & mushroom puff pie

Chicken & mushroom puff pie

This is just what you need on a cold night. Serve with creamy mashed potatoes

Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

(filling only, whole pie if using fresh pastry)

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.
Try

Not quite what you're looking for?

Try some of our other pie variations, Crispy Greek-style pie or Fish pie with swede & potato topping .

Per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

Results 181-200

  • Binder photo Wayne ED

    27 March 2012

    Wayne ED commented on this recipe

    1st pie ive made and everyone loved it. 4 empty plates at the end of a meal. :-) I threw in a handful of frozen peas for more colour.....mmm.....nice!

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  • Binder photo Helen

    02 April 2012

    Helen rated this recipe

    5 stars

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  • Binder photo Seffie

    03 May 2012

    Seffie rated and commented on this recipe

    5 stars

    This went down really well with my two younger sisters, who want to see it on the table more often! Was lovely with some fresh vegetables, mashed potatoes and some gravy :)

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  • Binder photo Peter

    11 May 2012

    Peter rated and commented on this recipe

    5 stars

    Lovely!

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  • Binder photo Eileen

    29 May 2012

    Eileen rated and commented on this recipe

    5 stars

    just made this pie and its gorgeous. I didn't have thyme so added dried herbs as suggested by Donna and it works just as well. I doubled the mixture and made one for the freezer.

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  • Binder photo njoakes

    17 June 2012

    njoakes rated this recipe

    5 stars

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  • Binder photo Spot the dog

    28 July 2012

    Spot the dog rated and commented on this recipe

    4 stars

    First meat pie I've ever made. Dead simple with ready made pastry (a winner for people like me with hot sweaty hands!). It was easy and tasty. Word of warning - I am a 'salt monster' and automatically season everything I make. Do not add salt! - the streaky bacon and stock are plenty!

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  • Binder photo mimideemee

    04 August 2012

    mimideemee rated and commented on this recipe

    5 stars

    Beautiful and so easy to make - my family absolutely loved it!

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  • Binder photo DeadTall

    17 August 2012

    DeadTall rated this recipe

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  • Binder photo Fiona

    16 September 2012

    Fiona rated and commented on this recipe

    5 stars

    Has become a bit of a favourite - I have been using roast chicken - approx all the meat off a small one and adding whatever veg is around. Have been using 500g of puff pastry for the base and lid for a round pie instead.

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  • Binder photo Sarah

    18 September 2012

    Sarah rated and commented on this recipe

    5 stars

    I have made quite a few chicken pies in my time but this is definitely the best. Using chicken thighs means the chicken is more tasty and the thyme really gives it a lovely flavour. A firm favourite in our house.

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  • Binder photo Sue

    26 September 2012

    Sue rated and commented on this recipe

    5 stars

    Have made this many times - sometimes with thighs or more often with leftover roast chicken. Also it is always made with low fat milk as that's all I usually have in. The best chicken pie ever!

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  • Binder photo Michy

    05 October 2012

    Michy rated and commented on this recipe

    5 stars

    Really delicious, this got the thumbs up from the family!

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  • Binder photo Trevor Curtis

    06 October 2012

    Trevor Curtis rated and commented on this recipe

    5 stars

    made this for the first time today and it was gorgeous, I was glad I didn't season the chicken as suggested because there was enough flavour coming from the bacon and chicken stock without anything else being added. I am sure this will become a firm family favourite

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  • Binder photo Lulu

    14 October 2012

    Lulu rated and commented on this recipe

    5 stars

    Gorgeous and very easy

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  • Binder photo Lulu

    14 October 2012

    Lulu rated and commented on this recipe

    5 stars

    Gorgeous and very easy

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  • Binder photo gweaver

    18 October 2012

    gweaver rated and commented on this recipe

    5 stars

    This really is very nice. I've not done much cooking and I found the instructions simple to follow and the pie easy to make. The kids loved it (and one of them is very fussy!) I'll definitely be making this again.

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  • Binder photo Carrotcake

    06 November 2012

    Carrotcake rated and commented on this recipe

    5 stars

    Absolutely delicious! Cutting the thigh meat is fiddly, but worth it! I replaced half of the bacon with pancetta and added a bit of white wine, and it was superb. Next time I'll put more mushrooms in though.

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  • Binder photo Nat

    16 November 2012

    Nat rated and commented on this recipe

    5 stars

    I made this pie last night and it was amazing! My husband isn't a big fan of chicken pie usually but he loved it! He texted me at work to say it was the best he'd ever had! I added a leek and used pancetta and it was so tasty. This one is now a firm family favourite.

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  • Binder photo andy

    29 November 2012

    andy rated and commented on this recipe

    5 stars

    My first time doing a pie,this recipe is amazing, great flavour. The family loved it.

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Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

(filling only, whole pie if using fresh pastry)

Wonderful winter supper

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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Per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g

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