Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(207 ratings)

Prep: 45 mins Cook: 30 mins

Easy

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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Ingredients

  • 1 tbsp vegetable oil
  • 8 skinless boneless chicken thighs
  • 8 rashers smoked streaky bacon, cut into large pieces
  • 1 onion, halved and sliced
    Onion

    Onion

    un-yun

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

  • 250g pack baby button mushrooms
    Mushroom

    Mushroom

    mush-room

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

  • handful thyme sprigs

    Thyme

    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

    Milk

    mill-k

    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
    Eggs

    Egg

    egg

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

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.

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Comments, questions and tips

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e.chapman
21st Aug, 2017
5.05
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.
Toshietoshie
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.
siany1
18th Aug, 2017
5.05
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)
siany1
29th May, 2017
5.05
Such a delicious pie and so straight forward to make. I stick to the recipe and a lovely, comforting pie loved by hubby and son is enjoyed.
Abena
5th Mar, 2017
5.05
Fantastic pie, so tasty and easy to make. My extremely fussy husband actually eats this so definitely a winner! It's easy to adapt to what you have in without impacting the outcome. I've used cream or creme fraiche in place of the milk, pancetta instead of bacon and a variety of mushrooms or cuts of chicken successfully.
Profwatmore@gma...
9th Feb, 2017
Nice pie. I used pancetta. Round tastes better than square in my opinion.
janem72
5th Feb, 2017
5.05
I add 50ml of cream to the milk and use chestnut mushrooms and smoked lardons rather than rashers of bacon. I also use cornflour instead of plain.
prettywhitelight
27th Jan, 2017
5.05
Yummy! I used chestnut mushrooms and had to add a bit more flour but otherwise it went down a treat!
laurathorp
1st Nov, 2016
Delicious recipe and easy to make. I am vegetarian so made myself a separate pie with quorn chicken chunks. Anyone else planning on doing this I would advise to add your quorn chicken chunks at the same time as the milk and (vegetable) stock as they don't need as long to cook. I also added a whole onion to the pie rather than half. Have made this pie a few times now and give it a 10/10!
little_lady
7th Oct, 2016
5.05
Really enjoyed this, there was so much that I made 2 pies and froze the second one for a meal the following week (freeze with the pastry on, but don't cook it then let it defrost and brush with egg before cooking next time). Hoping to make a large pie next time but encasing the whole pie in pastry. Yum!

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Rosarot
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
goodfoodteam
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.
questaqui
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
goodfoodteam
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!
twigletshopping
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
goodfoodteam
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.
rainbowfilter
10th Oct, 2014
Is the nutritional information based on 4 or 6 servings?
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