Chicken & mushroom puff pie


Chicken & mushroom puff pie

 Chicken & mushroom puff pie

- Pie recipes chicken


Heat oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 minutes until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.

Remove the chicken to a plate and end pieces of meat to the pan. Fry for 5 minutes until crisp. Add the onion, mushrooms and thyme sprigs, then fried at high heat for 3 minutes until the onions begin to color. Tip the flour into the pan and cook, stirring, for 1 minute.

With the pan from the heat, gradually stir or whisk in chicken broth, followed by milk, then add the chicken back into the pan.

Bring to a boil, then simmer for 30 minutes. Spoon the filling into a large pie or baking dish (approximately 20 x 30 cm) with the lips and leave to cool.

Preheat the oven to 220C / 200C fan / gas 7. On a floured surface, roll out pastry to a thickness of two £ 1 coins. Cut a long strip width of the edge of the pie dish and, using a little beaten egg, repair to the edge of the cake dish. Brush with beaten egg, then lift the rest of the cake on a cake, use a rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.

Brush lightly with egg to glaze and bake for 30 minutes or until risen and golden brown cake dark.


  • 1 tbsp vegetable oil
  • 8 skinless, boneless chicken thighs
  • 8 rashers streaky bacon, cut into large pieces
  • 1 onion, halved and sliced
  • 250g baby button mushrooms
  • a handful of thyme sprigs
  • 2 tablespoons flour
  • 400ml chicken stock
  • 200 ml) milk
  • 500G pack puff pastry fresh, or frozen and thawed
  • 1 egg, beaten
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