Chicken & mushroom puff pie

Recipe uploaded by

Jane Hornby

63 ratings

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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 81-89

• lalaland

  18 October 2009

  lalaland rated and commented on this recipe

  

  lovely! first time making a pie and it was really simple following this recipe. only used 5 chicken thighs and this was plenty for me. only complaint is i found it a wee bit salty, this is probably due to using stock cubes instead of fresh stock so will try this next time - and there will be a next time - it is so yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsB

  19 October 2009

  MrsB rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JAYNE

  19 October 2009

  JAYNE rated and commented on this recipe

  

  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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• squaccy

  20 October 2009

  squaccy rated and commented on this recipe

  

  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! :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• f291

  23 October 2009

  f291 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  01 November 2009

  recipes rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gail

  04 November 2009

  Gail rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Schnorbitz

  04 November 2009

  Schnorbitz rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sallyc

  05 November 2009

  Sallyc rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1765/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk