Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(211 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 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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7th Oct, 2016
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!
6th Aug, 2016
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
29th Feb, 2016
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.
16th Jan, 2016
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.
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.
3rd Jan, 2016
Delicious and easy to make, worked well with dried thyme. Next time I'll try replacing milk with cream though as the sauce was a bit too thin.
29th Aug, 2015
This was really nice. I recommend this to anyone who's never made a proper pie before. The flour - stock - milk method is the key to getting the right consistency. I feel confident in making my own pies now.
mrsjroberts's picture
6th Mar, 2015
Yummy! This was my 1st ever pie so I was a bit nervous but it was delicious! I added a leek at the mushroom & onion stage, added a splash of white wine and used half milk & half garlic & herb cream cheese. It was so good! Definitely making again!
20th Oct, 2014
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.
15th Oct, 2014
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.


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