Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(208 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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10th May, 2013
Delicious! First pie I've made and it turned out really well. My boyfriend now often asks for it.
10th May, 2013
Gorgeous pie just as it is. Have made it twice now. Takes a while but is well worth the effort.
5th May, 2013
Lovely recipe - heats up nicely the next day too.
29th Apr, 2013
Very easy to make. A fantastic chicken pie
19th Apr, 2013
can i use extra pastry and make a closed pie, as in put pastry at the base and the sides off the dish and not just the top? will the pastry still rise and crisp or will it be soggy?
17th Mar, 2013
Declared "the best pie ever" by 5 different people I've cooked it for. Made this a good few times and its been loved by all. Has become a proper favourite. It really is delicious, has become something I cook at least once a month!
9th Mar, 2013
very tasty!
6th Mar, 2013
I roasted a chicken and pulled all the meat off, added it the cooked onion, mushroom. I also added a pack of Boursin to the stock/flour mix. I reduced the milk a little to compensate. It was delicious and very simple to make. Served with mash, carrots, sprouts and sweetcorn. Excellent.
20th Feb, 2013
Very good pie - a bit fiddly to make but the end results are well worth it!
6th Dec, 2012
So yummy! First time I have ever made a pie and will definitely be doing it again. Unfortunately my dish was a bit small so when I cooked it some of it dripped out making my kitchen very smoky! Next time I do it I will freeze some of the filling. I also doubled the amount of onion, added some garlic, white pepper, and added an extra spoon of flour to make the sauce thicker and very garlicky!


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