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 55.0g, carbohydrate 57.0g, fat 47.0 g, saturated fat 17.0g, fibre 1.0g, sugar 6.0g, salt 2.73 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

Results 21-40

  • Binder photo Madeleine

    20 August 2008

    Madeleine rated and commented on this recipe

    5 stars

    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!

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  • Binder photo john1976

    16 September 2008

    john1976 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lynda

    05 October 2008

    Lynda rated and commented on this recipe

    5 stars

    Will definitely make this one again

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  • Binder photo Amie

    08 October 2008

    Amie commented on this recipe

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

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  • Binder photo %%

    26 October 2008

    %% rated and commented on this recipe

    5 stars

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

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  • Binder photo Jo

    07 November 2008

    Jo rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Louise

    14 November 2008

    Louise rated and commented on this recipe

    5 stars

    Excellent!

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  • Binder photo Matrix

    16 November 2008

    Matrix commented on this recipe

    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.

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  • Binder photo atidemann

    18 November 2008

    atidemann commented on this recipe

    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!

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  • Binder photo kirstyjolly

    29 November 2008

    kirstyjolly rated and commented on this recipe

    5 stars

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

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  • Binder photo LisaW68

    15 December 2008

    LisaW68 commented on this recipe

    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.

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  • Binder photo Kerry

    17 December 2008

    Kerry commented on this recipe

    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!

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  • Binder photo Kerry

    17 December 2008

    Kerry rated this recipe

    5 stars

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  • Binder photo pauline

    18 December 2008

    pauline commented on this recipe

    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....

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  • Binder photo Steph

    23 December 2008

    Steph rated this recipe

    5 stars

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  • Binder photo maiyanis

    28 December 2008

    maiyanis commented on this recipe

    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.

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  • Binder photo maiyanis

    28 December 2008

    maiyanis rated this recipe

    5 stars

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  • Binder photo Emz

    02 January 2009

    Emz rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Mrs G

    08 January 2009

    Mrs G commented on this recipe

    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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  • Binder photo Nikki

    13 January 2009

    Nikki rated and commented on this recipe

    5 stars

    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!

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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 55.0g, carbohydrate 57.0g, fat 47.0 g, saturated fat 17.0g, fibre 1.0g, sugar 6.0g, salt 2.73 g

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