Chicken & mushroom puff pie

Recipe uploaded by

Jane Hornby

63 ratings

Recipe by Jane Hornby

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1. Video tutorial: Rolling out pastry

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.

Per serving

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

Latest comments and suggestions

Results 41-60

• Nikki

  13 January 2009

  Nikki rated and commented on this recipe

  

  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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• lostkat

  24 January 2009

  lostkat rated and commented on this recipe

  

  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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• Georgiegirl

  24 January 2009

  Georgiegirl rated and commented on this recipe

  

  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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• 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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• BB is the chef

  29 January 2009

  BB is the chef rated and commented on this recipe

  

  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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• Jem1923

  17 February 2009

  Jem1923 rated and commented on this recipe

  

  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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• Cheryl

  20 February 2009

  Cheryl rated and commented on this recipe

  

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

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• MrsI2b

  22 February 2009

  MrsI2b rated and commented on this recipe

  

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

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• 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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• Victoria

  04 March 2009

  Victoria rated and commented on this recipe

  

  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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• 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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• vickyhinde

  06 March 2009

  vickyhinde rated and commented on this recipe

  

  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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• Charliesmummy

  17 March 2009

  Charliesmummy rated and commented on this recipe

  

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

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• 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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• Cath

  19 March 2009

  Cath rated and commented on this recipe

  

  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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• Linzi

  30 March 2009

  Linzi rated this recipe

  

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• honeybee

  26 April 2009

  honeybee rated and commented on this recipe

  

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

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• Rhiannon

  06 May 2009

  Rhiannon rated and commented on this recipe

  

  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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• 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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• JOOLES

  12 May 2009

  JOOLES rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 45 mins

Cook 30 mins

(filling only, whole pie if using fresh pastry)

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

Per serving

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

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