Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(196 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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abcdefghijord's picture
abcdefghijord
9th Feb, 2014
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
29th Jan, 2014
Could i freeze this pie?
iruz88's picture
iruz88
4th Jan, 2014
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
18th Dec, 2013
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
1st Dec, 2013
Make this pie immediately! You will not be disappointed.
metalfairy
8th Nov, 2013
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
4th Nov, 2013
Best chicken pie I've ever made went down a treat even my 9 month old baby enjoyed it :)
leoskelly's picture
leoskelly
20th Sep, 2013
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 :-)
deejay60
7th Feb, 2015
What was the response to your query about freezing the chicken pie and cooking time from frozen.
SiNZ
13th Sep, 2013
5.05
Used the Gordon Ramsay rough-puff pastry recipe and then this one. So good!

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