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 81-100

  • Binder photo MrsB

    19 October 2009

    MrsB rated and commented on this recipe

    5 stars

    Superb. I used short crust pastry and made individual pies. Went down really well with the family.

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  • Binder photo JAYNE

    19 October 2009

    JAYNE rated and commented on this recipe

    4 stars

    I left out the bacon as my husband didnt like the idea but I shouldnt have listened because I think it would have added more flavour. I would probably cut my chicken thighs up next time (maybe quartered). Overall though this is an excellent and easy recipe - quite time consuming but definately worth it!!!

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  • Binder photo squaccy

    20 October 2009

    squaccy rated and commented on this recipe

    5 stars

    This was amazing! Tho if you use ready roll puff pastry (like I did coz Tesco's was out of normal stuff) it will only take about half the time because its so thin! This is delicious, and very easy and inspired my creative flare because I had left over puff pastry so I made cheese straws! Waste not want not! Thoroughly recommend this, even students can attempt this! :)

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  • Binder photo f291

    23 October 2009

    f291 rated this recipe

    5 stars

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  • Binder photo recipes

    01 November 2009

    recipes rated and commented on this recipe

    5 stars

    Loved this! Was a bit worried that the amount of stock would mak it taste like a 'pot pie' but added a bit of cream that I had in and it was the best creamy chicken mushroom pie I've ever had. Don't be tempted to thicken up the sauce before it cools (as I did) as it does thicken well as it cools. Absolutely gorgeous!

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  • Binder photo Gail

    04 November 2009

    Gail rated and commented on this recipe

    5 stars

    I added extra mushrooms, it was easy to make and everyone said it was delicious, will make it again - soon!!!

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  • Binder photo Schnorbitz

    04 November 2009

    Schnorbitz rated this recipe

    4 stars

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  • Binder photo Sallyc

    05 November 2009

    Sallyc rated and commented on this recipe

    5 stars

    Easy to make, although I didn't cook the chicken for as long as stated. I put leeks in as well. Very scrummy and foolproof. Think perhaps not necessary to put a pastry border around dish as it just baked on and took ages to clean afterwards! If you do the border make it very fine not thick. Will make again.

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  • Binder photo Gizmorella

    02 December 2009

    Gizmorella commented on this recipe

    Brilliant recipe! Very tasty and so easy to make. My favourite pie so far ^^

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  • Binder photo Chlo-Jo

    26 December 2009

    Chlo-Jo rated this recipe

    5 stars

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  • Binder photo Missduck

    29 December 2009

    Missduck rated this recipe

    4 stars

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  • Binder photo Jersey Girl

    02 January 2010

    Jersey Girl rated this recipe

    5 stars

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  • Binder photo lusucanna

    30 January 2010

    lusucanna rated this recipe

    5 stars

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  • Binder photo indigoloulou

    07 February 2010

    indigoloulou rated this recipe

    5 stars

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  • Binder photo Restoree

    09 February 2010

    Restoree rated this recipe

    1 stars

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  • Binder photo pinkhebe

    19 February 2010

    pinkhebe rated this recipe

    5 stars

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  • Binder photo Catherine

    28 February 2010

    Catherine rated this recipe

    5 stars

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  • Binder photo shazbat

    29 March 2010

    shazbat rated this recipe

    5 stars

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  • Binder photo zenalae

    30 March 2010

    zenalae commented on this recipe

    just finished eating this, i added a touch of chilli powder and a bit of balsamic vinager and it went down a treat! everybody loved it and wants to have have it again. success! lol

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  • Binder photo emles

    02 April 2010

    emles rated and commented on this recipe

    5 stars

    A real hit with my husband so will make again for definate

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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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