Chicken & mushroom puff pie with portion taken out

Chicken & mushroom puff pie

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(350 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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28th Jun, 2020
Good simple crecipe
mikahzy's picture
21st Jun, 2020
Absolutely wonderful. Followed the recipe exactly except with shortcrust pastry instead of puff, and it came out delicious. Perfectly thick, and a good amount. Will definitely make again
19th Jun, 2020
Absolutely delicious. Room for some swapping and changing if you fancy but delicious as per the recipe as well. I’ve made this a few times and the whole family have demolished it.
VanillaSpice81's picture
7th May, 2020
Cooked pie mix before work which was fairly easy, did pastry bit whilst oven heated in evening. Only had 5 chicken thighs, used 5 rashers smoked bacon, chestnut mushrooms chopped in thick slices. I cut the browned chicken into chunks but would cut into smaller bite sized pieces next time. Added 3 cloves of garlic to red and white onions and handful of frozen sweetcorn when mix was done. Would use more flour next time to thicken bit more. Remember puff pastry needs to come out of fridge 30 min before use. Had to use two smaller oval Pyrex dishes, cooked in about 25 min for both. Puffed nicely. Served with homemade white and sweet potato mash with butter and boiled kale, and mustard. Will be great for winter. Hubby gave it 9 out of 10. Yummy!
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.


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?
VanillaSpice81's picture
7th May, 2020
I used up leftover red and white onion and it was fine!
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?


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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