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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken & mushroom puff pie recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken & mushroom puff pie.
This is just what you need on a cold night. Serve with creamy mashed potatoes
Serves 4 - 6
Prep 45 mins
Cook 30 mins
(filling only, whole pie if using fresh pastry)
1 tbsp vegetable oil
8 skinless boneless chicken thighs
8 rashers smoked streaky bacon , cut into large pieces
1 onion , halved and sliced
250g pack baby button mushrooms
handful thyme sprigs
2 tbsp plain flour
400ml chicken stock
500g pack fresh puff pastry , or frozen and defrosted
1 egg , beaten
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.
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.
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.
Nutrition per serving
855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g
Recipe from Good Food magazine, March 2006.
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