Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(200 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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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!
barnsleylass86
6th Aug, 2016
5.05
wow what a lovely dish my boyfriend and children love it - i adapted it for myself as i am dieting (slimming world) and i made it syn free i didnt have the pastry either but went lovely with new potatoes and broccoli - definitely a firm family favourite
foodie64mum
29th Feb, 2016
5.05
This was delicious, and easy to make. I replaced the mushrooms with three leeks, cut into 3cm lengths, and used only 3 rashers of smoked streaky bacon. I think I'll try rosemary instead of thyme next time. The quantity and consistency of the sauce were perfect. I used a 375g pack of puff pastry (the all-butter one) and this served four people perfectly with a couple of veg alongside. Everyone loved it.
caryntay
16th Jan, 2016
5.05
Great tasting pie that's relatively simple to make. We used 6 thigh fillets and 6 rashers of bacon and it was enough to feed 6 with lots of extras. We also lined the tin we used with puff pastry and pre-baked it before scooping the filling in, topping it with more puff pastry and popping it all into the oven again.
artist1982
9th Jan, 2016
After reading quite a few of the comments I seem to be alone in this but I found there was not enough sauce, by the time it had all simmered in a LARGE frying pan it had all dried up so I added atleast the same again in milk and another chicken stock pot for good measure and still only lightly coated the ingredients, going to do some bread sauce to go with it and mash and carrots too.

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rainbowfilter
10th Oct, 2014
Is the nutritional information based on 4 or 6 servings?
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