Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(173 ratings)

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Cooking time

Prep: 45 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4 - 6

This is just what you need on a cold night. Serve with creamy mashed potatoes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
855
protein
55g
carbs
57g
fat
47g
saturates
17g
fibre
1g
sugar
6g
salt
2.73g

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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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.

Recipe from Good Food magazine, March 2006

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Comments

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izmadge's picture

This is a real favourite, I make it often. I never add bacon but have used chicken thighs, chicken breast and even chicken leftovers from a roast ( I just adapted the cooking order and time) all have worked well. Have shared the recipe with family and friends who all seem to be equally impressed.

jskrzyp's picture
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Really easy to make and tastes great. It felt as if it was quicker to make compared to other pies. It might depend on the size of pie dish you're using, but I only needed one pack of the 250g pre-rolled pastry. Served with steamed broccoli and carrots, and leeks, peas and cabbage made with butter. Yum.

LauraT88's picture
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this is absolutely spectacular (bf's words). i love doing this. i add a leek, a carrot and 2 cloves of garlic to the mix. It is even better when all is cooked the previous day as the flavours really come out.

sarahdrew8's picture
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Absolutely delicious. Did cut down on smoked bacon after reading someone's review that it was a bit overpowering, and used chopped chicken breasts instead of thighs. This was a huge hit with the family - make it, you won't be disappointed!

Melonza's picture
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Pie was nice, but we found the smoked bacon really over powered everything else in the pie. We used back bacon in stead of streaky but would definitely use less next time. May even pass on the salt when seasoning the chicken at step one. Will try again and hope to get more balance.

Berryl502578's picture
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Nice recipe but found the chicken thighs made the sauce a bit greasy therefore would use chicken breast nice next. I also sautéed some chopped leeks in with the mushrooms and onions and served with carrot and swede mash. Would use this recipe again

lizleicester's picture
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This filling is SO delicious. My chicken thighs still had bones in but no one minded and it was still cooked beautifully. I used pre-rolled puff pastry (could you get any easier?) + will be back for more.

Tilly Anne's picture

I make this chicken pie regularly and my husband and I agree that it is the best chicken pie recipe ever. Very easy to make and seriously yummy, even my fussy four year old will eat it. We serve it with chunky chips and, rather randomly, a dollop of red currant jelly! Delicious!

abcdefghijord's picture

I used this recipe as a guide for a pie I made today. I had half a pack of puff pastry leftover from a previous day so used that to top the pie. I made a roux (25g butter, 25g plain flour and roughly 350ml 1% fat milk) and seasoned. Fried 125g bacon lardons off in a hot frying pan and took them out and then added 3 diced chicken breasts. Once sealed and a tad of colour added I took them out and added my finely chopped mushrooms (roughly around 7) to absorb the bacon and chicken flavours. Mixed everything into the roux and popped in a pie dish, then rolled out the pastry and topped the pie dish. Brushed the top with a beaten egg and baked in the oven for 30-40 mins and served with peas and green beans. Served 2 perfectly. Would maybe add mushrooms last instead of frying them off as we didn't notice the mushroom flavour coming through but was fantastic either way! Thanks for the inspiration Jane :)

magwen's picture

Could i freeze this pie?

iruz88's picture

Making a pie has been a dream. Its like accomplishing a milestone in cookery !
This is my first attempt of making a pie. This recipe turned wonderful... !Great tempting taste !
I added 3-4 leek stems( chopped into small pieces and let it to sauté)to give the pie a green touch :) !
And also I added pinch of salt,and dried rosemary.

Definitely will make again ... excellent !!

crowbobarian's picture

This is easily one of the nicest pies I've ever made. I added some leeks and a drop of white wine for even extra flavour. It's a great winter dish for all the family!

adinuffalready's picture

Make this pie immediately! You will not be disappointed.

metalfairy's picture

I made this the other night, in preparation for upcoming work outside in the cold. Even if I do say so myself, this was delicious! Only fault on my part was I didnt roll the pastry thin enough so it took a little longer to cook. But boy it was worth the wait!

Vicki B's picture

Best chicken pie I've ever made went down a treat even my 9 month old baby enjoyed it :)

leoskelly's picture

Here's a daft question! Do I make the whole thing, allow to cool, then freeze? If so, how long to cook from frozen and on what temperature please? Is it just the pie filling that's freezable? Thanks :-)

SiNZ's picture
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Used the Gordon Ramsay rough-puff pastry recipe and then this one. So good!

jule955's picture
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Takes a while to make but it's worth it! I can/t go back to ready-made pies now. When I'm lazy I do it with diced chicken breast and lardons - saves a bit of time and it's still lovely. It's a firm favourite now!

MontyChops's picture

Excellent recipe. Easy to make and absolutely delicious.

blanquish's picture
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So good and simple to make!

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