Chicken & mushroom puff pie

Chicken & mushroom puff pie

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(206 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 Nov, 2011
Really easy to make!
3rd Nov, 2011
Fantastic pie. My husband said it was the best pie he ever had and kids loved it too. Very easy to make. Used leftover roast chicken which I added to sauce at very end. Will be a regular in our house.
1st Nov, 2011
Made this pie at the weekend, Was absolutely lovely Left the mushrooms out as one of my friends does not like them. Added leeks and sweetcorn! And it was my first attempt at pie making! Was delicious! and got received well! Also used mixed herbs! and still very tasty! Will definitely be making again, and shall never buy shop bought pies again!!
28th Oct, 2011
Easy to make and tastes fantastic.
22nd Oct, 2011
Absolutely delicious! I'm jealous that I have to leave the leftovers with my boyfriend. Changed the recipe a bit, used poached chicken breast (poached in the stock) and swapped out half the stock for white wine also used the Rough-puff pastry recipe.
22nd Oct, 2011
This would be one of the nicest Chicken & Mushroom Pies I have ever tasted. I made this for my daughter and grandchildren and they absolutely loved it. Filed this under my "Cook Again" file.
17th Oct, 2011
This was a great recipe my whole family loved it, especially my 2 year old.
17th Oct, 2011
This was a great recipe my whole family loved it, especially my 2 year old.
17th Oct, 2011
This was a great recipe my whole family loved it, especially my 2 year old.
11th Oct, 2011
I made this for dinner last night. i used leftover cooked chicken. I followed the recipe then added the chicken at the end. It was a great way of using up leftover chicken and so quick to make.


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