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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 81-100

  • 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.

    Flag as inappropriate

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

  • 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!!!

    Flag as inappropriate

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

  • 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! :)

    Flag as inappropriate

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

  • 23 October 2009

    f291 rated this recipe

    5 stars

    Flag as inappropriate

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

  • 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!

    Flag as inappropriate

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

  • 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!!!

    Flag as inappropriate

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

  • 04 November 2009

    Schnorbitz rated this recipe

    4 stars

    Flag as inappropriate

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

  • 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.

    Flag as inappropriate

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

  • 02 December 2009

    Gizmorella commented on this recipe

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

    Flag as inappropriate

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

  • 26 December 2009

    Chlo-Jo rated this recipe

    5 stars

    Flag as inappropriate

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

  • 29 December 2009

    Missduck rated this recipe

    4 stars

    Flag as inappropriate

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

  • 02 January 2010

    Jersey Girl rated this recipe

    5 stars

    Flag as inappropriate

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

  • 30 January 2010

    lusucanna rated this recipe

    5 stars

    Flag as inappropriate

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

  • 07 February 2010

    indigoloulou rated this recipe

    5 stars

    Flag as inappropriate

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

  • 09 February 2010

    Restoree rated this recipe

    1 stars

    Flag as inappropriate

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

  • 19 February 2010

    pinkhebe rated this recipe

    5 stars

    Flag as inappropriate

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

  • 28 February 2010

    Catherine rated this recipe

    5 stars

    Flag as inappropriate

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

  • 29 March 2010

    shazbat rated this recipe

    5 stars

    Flag as inappropriate

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

  • 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

    Flag as inappropriate

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

  • 02 April 2010

    emles rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

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

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

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

Advertisement

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.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close