Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(200 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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14th Oct, 2012
Gorgeous and very easy
14th Oct, 2012
Gorgeous and very easy
6th Oct, 2012
made this for the first time today and it was gorgeous, I was glad I didn't season the chicken as suggested because there was enough flavour coming from the bacon and chicken stock without anything else being added. I am sure this will become a firm family favourite
5th Oct, 2012
Really delicious, this got the thumbs up from the family!
26th Sep, 2012
Have made this many times - sometimes with thighs or more often with leftover roast chicken. Also it is always made with low fat milk as that's all I usually have in. The best chicken pie ever!
18th Sep, 2012
I have made quite a few chicken pies in my time but this is definitely the best. Using chicken thighs means the chicken is more tasty and the thyme really gives it a lovely flavour. A firm favourite in our house.
16th Sep, 2012
Has become a bit of a favourite - I have been using roast chicken - approx all the meat off a small one and adding whatever veg is around. Have been using 500g of puff pastry for the base and lid for a round pie instead.
4th Aug, 2012
Beautiful and so easy to make - my family absolutely loved it!
28th Jul, 2012
First meat pie I've ever made. Dead simple with ready made pastry (a winner for people like me with hot sweaty hands!). It was easy and tasty. Word of warning - I am a 'salt monster' and automatically season everything I make. Do not add salt! - the streaky bacon and stock are plenty!
29th May, 2012
just made this pie and its gorgeous. I didn't have thyme so added dried herbs as suggested by Donna and it works just as well. I doubled the mixture and made one for the freezer.


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