Chicken & Mushroom Pie

Enjoy the comforts of home cooking with this delicious, creamy chicken and mushroom recipe, together with the delightfully flaky, crunchy crust that adds an amazing finishing touch.

Serving Size:
Serves 4-6
1.5 hours


  • 1 tbsp olive oil
  • 8 skinless boneless free-range chicken thighs, seasoned
  • 8 rashers Scottish-style bacon, cut into large pieces
  • 1 onion, halved and sliced
  • 300g baby button mushrooms, sliced thickly
  • ½ bunch fresh thyme
  • 2 tbsp plain flour
  • 500ml chicken stock
  • 200ml milk
  • 500g pack puff pastry, fresh / frozen and defrosted
  • 1 free-range egg, beaten


  • Preheat the oven to 200 – 220 degrees Celsius fan/gas.
  • In a large non-stick frying pan, heat the oil. Fry the chicken for 5-8 minutes, turning every 2 minutes, until golden brown. Transfer the chicken to a plate.
  • Add the bacon to the pan and cook for three minutes, until crisp. Then add the onion, mushroom and thyme, and cook for 4 minutes over high heat, until crisp.
  • Stir in the flour, and cook for two minutes, then pour in the stock and milk.
  • Return the chicken to the pan. Bring to a boil, then simmer for 30-40 minutes, until the sauce thickens and the chicken is cooked and tender.
  • After, fill a large pie dish with the filling and set aside to cool.
  • Once cooled down, place the pastry on top of the pie dish. Remove any excess.
  • Brush the pastry with the egg to glaze.
  • Place the dish on an oven tray and bake for 30 minutes, or until golden brown.
  • Serve with vegetables and gravy.

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