Chicken & mushroom puff pie

Chicken & mushroom puff pie

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th May, 2012
3rd May, 2012
This went down really well with my two younger sisters, who want to see it on the table more often! Was lovely with some fresh vegetables, mashed potatoes and some gravy :)
27th Mar, 2012
1st pie ive made and everyone loved it. 4 empty plates at the end of a meal. :-) I threw in a handful of frozen peas for more colour.....mmm.....nice!
14th Mar, 2012
Will definatley be making this again, I used some leftover roast chicken instead of thighs which worked well
28th Feb, 2012
I love it ! simple but goooooooood ! it takes time but the result is powerful. Recommended !
27th Feb, 2012
Delicious chicken pie, I however used chestnut mushrooms which I quartered as I don't like button and also I added an extra tbsp of flour to thicken up the sauce. Think next time I make this I will add a splash of white wine and use only half a stock cube as it was quite salty. Will play around with recipe as it was lovely! Think will work well with leeks instead of onion. Also used just 250 of puff pastry.
25th Feb, 2012
One of my favourites. I use a regular pie crust instead of a puff pastry and it tastes better.
21st Feb, 2012
This pie is delicious! I added a tablespoon of creme fraiche to the mixture to give it a bit more flavour, which worked really well. Used shortcrust pastry as didnt have puff pastry and it was lovely. Will definitely make this again!
19th Feb, 2012
Wow my 10 year old son made this with some Daddy help! It was the most delicious pie ever.Only change we made (as needed dairy free) was used 600ml of stock and left out the milk. Served with Jacket spuds and green beans, yummy.
16th Feb, 2012
Brilliant! Easy to make and tasted great. Will be making again


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.