Chicken & mushroom puff pie
- Jane Hornby
Save recipe
Serves 4 - 6
Easy
Prep: 45 mins
Cook: 30 mins
A star rating of 4.8 out of 5.510 ratingsRate
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This is just what you need on a cold night. Serve with creamy mashed potatoes
Freezable (filling only, whole pie if using fresh pastry)
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp vegetable oil
-
8 skinless boneless chicken thighs
-
8 rashers smoked streaky bacon
cut into large pieces
-
1 onion
halved and sliced
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250g baby button mushrooms
-
handful of thyme
sprigs
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2 tbsp plain flour
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400ml chicken stock
-
200ml milk
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500g pack fresh puff pastry
or frozen and defrosted
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1 egg
beaten
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Nutrition: per serving
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kcal678
-
fat37g
-
saturates15g
-
carbs35g
-
sugars4g
low
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fibre4g
-
protein48g
high
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salt2.61g
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Method
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step 1
Heat the oil in a large, non-stick frying pan. Season the 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.
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step 2
Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
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step 3
With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
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step 4
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.
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step 5
Heat the oven to 220C/200C fan/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 beaten egg, fix to the edge of the pie dish. 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.
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step 6
Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
Recipe from Good Food magazine, March 2006
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A star rating of 4.8 out of 5.510 ratings
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