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 61-80

• favourites

  14 May 2009

  favourites rated and commented on this recipe

  

  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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• MaryAnne

  15 May 2009

  MaryAnne commented on this recipe

  Amazing, loved loved it, will def make again - very easy too!

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• JOOLES

  18 May 2009

  JOOLES commented on this recipe

  Well i made this Sat night and it was absolutely gorgeous. I did use Asparagus in it as i said i would. I put a layer on top - trimmed and chopped into 1" lengths - before putting on the puff pastry lid. I also add 3 tablespoons of Flour as others have suggested and im pleased i did as i agree it would have been too runny. The pie came out perfect. I served it with Potatoes & Savoy cabbage mashed together and carrots. I did make a chicken gravy but didn't need it as the pie was juicy enough. There was bundles left the next day so we had it again making bubble and squeak from the left over Mash and cabbage. Lovely lovely lovely. x

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• DeadTall

  27 May 2009

  DeadTall rated this recipe

  

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• solstalker

  22 June 2009

  solstalker rated and commented on this recipe

  

  Added mixed herbs and paprika as we didn't have thyme, and also the suggested 3 tbsp of flour. Amazing flavour and the recipe is very simple to follow, definitely recommended!

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• chels

  22 June 2009

  chels commented on this recipe

  didnt think i could cook untill now. this pie was amzing went down a treat with the family :)

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• Bellsie

  02 July 2009

  Bellsie rated and commented on this recipe

  

  Excellent - serve with new potatoes and leeks, beans or broccoli. A family favourite!

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• chelley

  30 July 2009

  chelley rated and commented on this recipe

  

  Nice and easy, I would make again. Be careful though when seasoning, especially if using a bottled stock. I topped up my homemade chicken stock with shop-bought stock, which with the bacon made mine way too salty

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• colleen macdonald

  30 July 2009

  colleen macdonald rated and commented on this recipe

  

  Excellent. stunning recipe will make again and again!!!

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• sarah

  15 August 2009

  sarah rated and commented on this recipe

  

  Mmmmmmm! can I have some more ?

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• sal

  17 August 2009

  sal rated and commented on this recipe

  

  gorgeous

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• alnewman0

  22 August 2009

  alnewman0 commented on this recipe

  Absolutely delicious. I added carrots, celery and broccoli. Really easy to make and tastes better than any shop bought pie. Really good way to get your 5 a day and use up any veg you have around

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• The Fagan's

  12 September 2009

  The Fagan's rated and commented on this recipe

  

  This was the first time I had made a pie and it was so easy and SO tasty! Would highly recommend!!!

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• kiwipaula

  14 September 2009

  kiwipaula rated and commented on this recipe

  

  I wasn't sure whether to dice the chicken or not? Anyway, I did. I swapped thyme for tarragon and it was delicious. I also used a little double cream for the sauce. I used half the pastry too - rolled it out a little thinner. The kids really liked this.

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• Tilly

  14 September 2009

  Tilly rated and commented on this recipe

  

  made the filling in the slow cooker just halved the chicken stock put squares of puff pastry on top after i dished it up lovely!

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• sonia

  20 September 2009

  sonia rated and commented on this recipe

  

  Everyone in family enjoys this pie. Make it most weeks Use mixed dried herbs if havent any thyme, tastes just as good.

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• sonia

  09 October 2009

  sonia commented on this recipe

  execellent pie very tastsy make it most weeks use dried mixed herbs instead of thyme sometimes just as good

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• sonia

  09 October 2009

  sonia commented on this recipe

  execellent pie make it most weeks. Sometimes used dried mixed herbs when no thyme just as good

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• Melanie Day

  10 October 2009

  Melanie Day commented on this recipe

  Just made this tonight and it tasted devine - the sauce was rich and flavoursome - my boyfriend couldnt believe there wasnt any cream in it. We had suet pastry rather than puff pastry, all in all the pie was great.

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• TPither

  12 October 2009

  TPither rated and commented on this recipe

  

  My first chicken pie and a great success.

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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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