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 41-60

  • Binder photo lostkat

    24 January 2009

    lostkat rated and commented on this recipe

    5 stars

    Made this last night to celebrate National Pie Day (yes, you read that right!!) and it was utterly delicious. It was an added bonus that it was also very easy to make. Highly recommended. I halved the recipe to feed 2 and they were absoutely gigantic portions!!!

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  • Binder photo Georgiegirl

    24 January 2009

    Georgiegirl rated and commented on this recipe

    5 stars

    I have to say my partner has made this twice now, and it is absolutely the best "pie" I have ever tasted. The chicken is super tender and the sauce is a mouth explosion of tastes. Tip for left over pastry, if you have any fruit, fresh or frozen works all the same. Put it on the pastry, whack it in the oven until pastry cooked, and eat with mascarpone or fresh cream, lovely jubely.

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  • Binder photo GazMan

    28 January 2009

    GazMan commented on this recipe

    Wow- made this for family and they all loved it - tots to grandparents. lUsed chicken breasts, left out the mushrooms, used only 1 finely chopped onion. Next time will make double. mmmmmm!

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  • Binder photo BB is the chef

    29 January 2009

    BB is the chef rated and commented on this recipe

    5 stars

    This pie was absolutely delicious. Very easy to follow recipe. Taste was perfect and used all ingredients as set out in the recipe.

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  • Binder photo Jem1923

    17 February 2009

    Jem1923 rated and commented on this recipe

    5 stars

    Best ever pie! I decided to do it when i saw all the good comments people left and it is really amazing.

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  • Binder photo Cheryl

    20 February 2009

    Cheryl rated and commented on this recipe

    5 stars

    Delicious and easy to make. It's fast become a family favourite.

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  • Binder photo MrsI2b

    22 February 2009

    MrsI2b rated and commented on this recipe

    5 stars

    This was absolutely delicious! I've made it several times and its so easy and always a crowd pleaser

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  • Binder photo JaneT

    01 March 2009

    JaneT commented on this recipe

    Made this last night, I used leeks instead of onion and made my own shortcrust pastry as I wanted a top and bottom. It was delicious!! I served it with mash and peas and since my pie was shallower there was enough left over to make two more individual potato topped pies for another day - perfect.

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  • Binder photo Victoria

    04 March 2009

    Victoria rated and commented on this recipe

    3 stars

    Really don't want to say this but I was very disappointed! Maybe I got my hopes up because of the reviews but it wasn't as flavoursome as I'd hoped. I served it with mash and veg, there was enough gravy so was no need to make anymore. Ok for a midweek dinner but not for friends. Sorry!

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  • Binder photo josie70

    05 March 2009

    josie70 commented on this recipe

    There's nothing better on a cold winter evening the whole family round the table serving this yummy chicken pie eith mashed potatoes,peas and 3 happy faces asking mum when will you do this dish again!!!! Thanks Good Food Josie from Italy

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  • Binder photo vickyhinde

    06 March 2009

    vickyhinde rated and commented on this recipe

    4 stars

    Loved it, very easy to do, next time though, i think i will use chicken breast or a mixture of both. Needed 3 tbs of flour though, as i found it quite runny. The whole family enjoyed it.

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  • Binder photo Charliesmummy

    17 March 2009

    Charliesmummy rated and commented on this recipe

    5 stars

    Amazing flavours and soooooo easy to make!. This one will become a family favourite, I'm sure!

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  • Binder photo Lynzeenie

    19 March 2009

    Lynzeenie commented on this recipe

    Fantastic pie.Very much enjoyed.Only changes i made was that i didnt have any bacon so left it out and i used left over chicken from a whole chicken that we had the day before.Fantastic way of using left overs.Yum Yum :0)

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  • Binder photo Cath

    19 March 2009

    Cath rated and commented on this recipe

    4 stars

    I made this a few weeks ago and am doing it again this weekend. It's really nice - I agree that you need an extra tablespoon of flour or sauce is a bit runny. Also nice to add a tablespoon of creme fraiche to make sauce creamy and parika to add flavour.

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  • Binder photo Linzi

    30 March 2009

    Linzi rated this recipe

    4 stars

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  • Binder photo honeybee

    26 April 2009

    honeybee rated and commented on this recipe

    5 stars

    Fabulous pie!! Excellent for turkey leftovers after Christmas or fresh chicken as in recipe..

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  • Binder photo Rhiannon

    06 May 2009

    Rhiannon rated and commented on this recipe

    4 stars

    Fab pie. Made it as a change from my usual recipe and this was much better and the whole family including a picky teenager loved it.. :)

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  • Binder photo JOOLES

    12 May 2009

    JOOLES commented on this recipe

    I see some people have used chicken breast instead. I dont want to sound daft but how many would you use, 2-3 maybe? Only i have chicken breast in my freezer that i can defrost and use for this, can anyone help??? x

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  • Binder photo JOOLES

    12 May 2009

    JOOLES rated and commented on this recipe

    5 stars

    Continued: I have Asparagus growing in my garden so i think i would also add this to the pie cut into 1" lengths. I wouldnt cook it first just put it straight in the pie, as when its in the oven it would cook fine. x

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  • Binder photo favourites

    14 May 2009

    favourites rated and commented on this recipe

    5 stars

    This was lovely! More of a weekend meal as it took me about about 1 hour 3/4, worth the wait though!

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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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