Chicken & mushroom puff pie with portion taken out

Chicken & mushroom puff pie

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(243 ratings)

Prep: 45 mins Cook: 30 mins


Serves 4 - 6

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal855
  • fat47g
  • saturates17g
  • carbs57g
  • sugars6g
  • fibre1g
  • protein55g
  • salt2.73g
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  • 1 tbsp vegetable oil
  • 8 skinless boneless chicken thighs
  • 8 rashers smoked streaky bacon, cut into large pieces
  • 1 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g pack baby button mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • handful thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp plain flour
  • 400ml chicken stock
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 500g pack fresh puff pastry, or frozen and defrosted
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat 1 tbsp vegetable oil in a large, non-stick frying pan.

  2. Season 8 skinless, boneless chicken thighs 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. 

  3. Lift the chicken onto a plate and tip 8 smoked, streaky bacon rashers, cut into large pieces, into the pan. Fry for 5 mins until crisp.

  4. Add 1 halved and sliced onion, 250g baby button mushrooms and a handful of thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour.

  5. Tip 2 tbsp plain flour into the pan and cook, stirring, for 1 min.

  6. With the pan off the heat, gradually stir or whisk in 400ml chicken stock, followed by 200ml milk, then add the chicken back to the pan. 

  7. 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.

  8. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll 500g puff pastry to the thickness of two £1 coins. 

  9. Cut a long strip as wide as the rim of the pie dish and, using a little of the 1 beaten egg, fix to the edge of the pie dish.

  10. Brush with beaten 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.

  11. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

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Comments, questions and tips

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27th Mar, 2018
Beautiful recipe! Turned out really well :) got some for lunch tomorrow!
4th Mar, 2018
Cooked this last night and was delish! Very easy to make, didn't find the sauce too runny and it stayed in place when served. Used chicken breast and cut to bite sized pieces as well as amendments as follows:- 500g x 2 Puff Pastry for bottom and top of pie. Rolled out 500g, making sure it overlapped on edges of dish, pricked with fork a number of times at bottom and sides so it didn't rise so much, covered with foil and baked in oven at 200c for 25mins, then allowed to cool (no soggy bottom!). Changed sauce slightly. Placed stock in pan, brought to boil and cooked chicken breast pieces on simmer for 10 mins so as not to overcook. Removed chicken, reduced stock in pan to 300ml. Used unsalted streaky bacon and cooked with onions, mushrooms and thyme as per recipe. Once cooked, added 300ml white wine and cooked on high heat for 2 mins, stirring. Used 3 tbsp flour and added the milk, 300ml stock, then 150ml double cream. Brought to boil, the reduced to simmer until preferred thickness (approx 10 mins, not 30 mins). Allowed to cool before adding to puff pastry base. Added puff pastry to the top, pinching down with fork to attach to base. Yummy :-)
4th Mar, 2018
A family favourite in our household
28th Feb, 2018
Very easy and tasty
Alexandra Mctaggart
26th Feb, 2018
Nice recipe, but sauce is a bit watery. Goes well with parsnip carrot mash
Diana Noko's picture
Diana Noko
12th Feb, 2018
I love this pie!!! Now my family requires me to make it at every holiday! :)
3rd Jan, 2018
First pastry pie ever made by me, it work perfect my husband and kids loved it. I didn’t add mushrooms as kids don’t eat them but it was very good and all plates cleared! Definitely will make again so easy.
Efg. Chappers
21st Aug, 2017
This was yummy! We added a clove of garlic but other than that kept the recipe the same. Had it with mash, veg and gravy. The whole family enjoyed it, we will definitely make again.
11th Jun, 2017
I have made this several times but as cannot get boneless thighs, I use chicken breasts. The recipe does not say to cut chicken into bite size pieces but cannot imagine doing battle with a whole chicken thigh in a pie- like meal. I sub cooking cream for milk and I add 200ml of chicken stock and 200 ml white wine.
18th Aug, 2017
Hi, simply use thigh fillets that are readily available. I purchase them from Tesco (a pack contains around 8 fillets which is a perfect quantity for this dish)


16th Jan, 2018
If I want to make a pie with a pastry base do I need to blind bake it first?
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. Pies which are base-lined with pastry generally use shortcrust and are not blind-baked first.
11th Nov, 2017
I have got a couple of queries. I was wondering if I still need to boil and simmer the dish for 30 minutes if I reduce quantities (for 2 people). Also I want to use chicken breast instead of chicken thighs. Is it best to fry chicken breasts first and then cut them into large chunks?
goodfoodteam's picture
15th Nov, 2017
Thank you for your questions. We would recommend using chicken thighs rather than breast otherwise the chicken will become tough and overcooked. You can reduce the recipe to half the quantity but follow the same method, although you'll need to reduce the size of the pie dish.
23rd Oct, 2017
Very stupid question, but can you make the sauce and then refrigerate for a day before adding the pastry and baking?
goodfoodteam's picture
27th Oct, 2017
Thanks for your question. Yes, you can take the recipe to the end of step 2, refrigerate and finish the next day. Enjoy!
18th Oct, 2017
Hi Does the sauce come out creamy or like gravy? I don't like cream sauce with chicken so would need to find a way to adapt if that's the case. Any ideas? Thanks
goodfoodteam's picture
20th Oct, 2017
Thanks for your question. There will be a certain amount of richness to the sauce as it contains 1/3 milk and is thickened with flour however it is not a creamy sauce as such because it contains 2/3 stock. If this still doesn't sound like your thing, you could try using a substituting some or all of the milk for stock. This will of course change the flavour. We have not tested this.
10th Oct, 2014
Is the nutritional information based on 4 or 6 servings?
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