Chicken and mushroom puff pie M


Chicken and mushroom puff pie M


Prep time: 45 min

Cook time: 30 min

Total time: 1h 15 min

Servings: 4-6


1 Tbsp. vegetable oil

8 skinless boneless chicken thighs

8 rashers smoked bacon, cut into large pieces

1 onion, halved and sliced

250 g button mushrooms

handful of thyme sprigs

2 Tbsp. flour

400 ml chicken stock

200 ml milk

500 g puff pastry, fresh or frozen and defrosted

1 egg, beaten


1. In large frying pan heat the oil. Season the chicken thighs and fry in the pan for 5-8 minutes until golden brown, turning occasionally. Set aside when done.

2. Add the bacon pieces into the pan. Fry for 5 minutes until really crisp. Add the onion, mushrooms and thyme sprigs and fry on a high heat for another 3 minutes until the onion start to colour.

3. Sprinkle the flour into the pan and cook for 1 min, stirring continuously.

4. Add the chicken stock a little at a time, stirring continuously, diluting the flour. Make sure there are no lumps. Add the milk and then add the chicken back to the pan.

5. Bring the pan to the boil, then lower heat to medium-low and simmer for 30 minutes.

6. Transfer the chicken in the pan to a large pie or oven safe dish. Set aside to cool.

7. Preheat the oven to 220°C.

8. Roll out the pastry dough onto a flour surface. Cut one long strip of pastry. Fix the strip along the edge of the pie dish and then brush with beaten egg. With help of a rolling pin, lift the rest of the pastry over the pie. Fix the pastry by pressing the edges with your fingers, and then trim off excessive pastry with a knife.

9. Brush all of the pie with beaten egg. Bake in the oven for 30 minutes until the pastry has risen and turned golden brown.

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Image by Jeff King

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