Chicken & mushroom puff pie with portion taken out

Chicken & mushroom puff pie

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(319 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

  • filling only, whole pie if using fresh pastry

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…

  • 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 1 tbsp vegetable oil in a large, non-stick frying pan.

  2. Season 8 skinless, boneless chicken thighs 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. 

  3. Lift the chicken onto a plate and tip 8 smoked, streaky bacon rashers, cut into large pieces, into the pan. Fry for 5 mins until crisp.

  4. Add 1 halved and sliced onion, 250g baby button mushrooms and a handful of thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour.

  5. Tip 2 tbsp plain flour into the pan and cook, stirring, for 1 min.

  6. With the pan off the heat, gradually stir or whisk in 400ml chicken stock, followed by 200ml milk, then add the chicken back to the pan. 

  7. 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.

  8. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll 500g puff pastry to the thickness of two £1 coins. 

  9. Cut a long strip as wide as the rim of the pie dish and, using a little of the 1 beaten egg, fix to the edge of the pie dish.

  10. Brush with beaten 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.

  11. 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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19th Jan, 2020
Made this tonight and followed tips from reviews....added 2 cloves of garlic, 1 leek, half milk half cream, extra flour and cornflour and a splash of white wine. Absolutely delicious.
19th Nov, 2019
I have done this recipe so many times and my family absolutely loves it ❤ I sometimes use leftover roast chicken and it turns out gorgeous
27th Oct, 2019
I've made this pie again and again, it is always a crowd pleaser. I always add garlic when adding the onions, but apart from that I never really alter the recipe.
Border Reiver's picture
Border Reiver
25th Oct, 2019
This is NOT a pie. It is a casserole with a pastry lid. No bottom crust means it is not a pie. Shame on the BBC for making such a stupid error.
Natalie Hansen's picture
Natalie Hansen
6th Sep, 2019
Tried it last night, using 4 chicken breasts, rather than thighs (supermarket had ran out). It took a little longer to prep, but the effort was worth it, I used a little jelly stock packet in 400ml of water, and it did the job. The pie itself was heavenly, my family loved it, and it's perfect for when the nights draw in. Will definitely make again.
3rd Mar, 2019
Great recipe - really tasty dish! Followed recipe to the letter other than exchanging the chicken thighs for breast and worked perfectly. Partner even said it was better than pies he’s had in pubs.
16th Feb, 2019
Excellent. I have cooked this on several occasions with successful comment every time!
Katiejharvey's picture
27th Jan, 2019
I use creme fraiche instead of milk. Add leeks & a good spoonful of whole grain mustard. Afew nigella seeds on top of the pastry after egg wash finishing it off beautifully. Delicious!
Bigmatt1970's picture
9th Jan, 2019
A bit disappointing to be honest. Quite bland and boring. If I make it again it will need seriously pimping up. It could use some wine and definitely some garlic at least. On the plus side it was quick and easy to make.
1st Jan, 2019
Made this for dinner party last night, absolute winner. Made some alterations, 300 ml stock plus 100ml wine, 150ml of double cream and 100ml of milk which I did top up. Added a clove of garlic,half a leek finely sliced and some left over boiled gammon. Made the filling a good couple of hours before adding the pastry top. Flavours were great and had lots of positive comments which was fab as I had never made a pie before. Will make again for general dinners but won't use the wine/cream, save those for special occasions.


Ayesha Iqbal's picture
Ayesha Iqbal
20th Feb, 2020
What type of onion is used here? My friend has used red onion when making this dish but I’m thinking of using normal Dutch onion that I use for cooking. Can the milk be substituted for crime fraiche?
CassieBest's picture
23rd Feb, 2020
Hi Ayesha, We used a white onion here. You could substitute some of the milk for creme fraiche, but it has a much sharper flavour so it will change the overall flavour of the dish. I hope this helps, Cassie (Senior Food Editor, BBC Good Food)
3rd Apr, 2019
Could this be frozen and if so at what stage? Thank you
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. For best results, we'd suggest freezing after step 10. Defrost fully in the fridge, heat the oven as above and then continue from step 11. You may need to cook a little longer if fridge cold.
16th Jan, 2018
If I want to make a pie with a pastry base do I need to blind bake it first?
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. Pies which are base-lined with pastry generally use shortcrust and are not blind-baked first.
11th Nov, 2017
I have got a couple of queries. I was wondering if I still need to boil and simmer the dish for 30 minutes if I reduce quantities (for 2 people). Also I want to use chicken breast instead of chicken thighs. Is it best to fry chicken breasts first and then cut them into large chunks?
goodfoodteam's picture
15th Nov, 2017
Thank you for your questions. We would recommend using chicken thighs rather than breast otherwise the chicken will become tough and overcooked. You can reduce the recipe to half the quantity but follow the same method, although you'll need to reduce the size of the pie dish.
23rd Oct, 2017
Very stupid question, but can you make the sauce and then refrigerate for a day before adding the pastry and baking?
goodfoodteam's picture
27th Oct, 2017
Thanks for your question. Yes, you can take the recipe to the end of step 2, refrigerate and finish the next day. Enjoy!


Rosie Pinsent's picture
Rosie Pinsent
13th Feb, 2020
I used chicken breasts (4) and added two cloves of garlic, as people in the comments recommended. Very delicious!
7th Aug, 2019
I’ve made this pie a couple of times now as part of our ‘one meat-free night a week’ commitment - obviously substituting the chicken for quorn pieces! I use a 300g bag and add at the same time as it suggests to add the chicken. I still use chicken stock as we’re not vegetarian, and I substitute the thyme for around 1 tsp of dried rosemary, as that’s what I have in my herb drawer! I found the sauce a little thin the first time so used cornflour to thicken. The second time I used 3 tbsp of flour, but it still wasn’t quite thick enough so I will use 4 in future. A delicious and hearty pie recipe.
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