My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it’s a family mealtime favourite.
Apparently it’s British pie week (4th-10th March).
Started by Jus-Rol in 2007, this in one of those national days I can totally get behind. However, I do have a bone to pick with you Jus-Rol.
Why the heck do you only sell pastry sheets in rectangles? Rectangles that are slightly too small for a regular pie dish.
Meaning that :
a. I have to Frankenstein two sheets together
which means that:
b. I have a seam running down the middle of my pie
c: I have to trim loads of pastry off the edges
which results in:
d. Pastry getting thrown away
or even worse:
e: I cook the shreds of pastry just so Chris and I can greedily stand and eat it in the kitchen!
If Dr Oetker can make round, ready-rolled icing for cakes, you can surely make round ready-rolled puff pastry for pies (although I do like square/rectangular pies too. So don’t stop doing the regular stuff). Okay, rant over.
So I’m using 3 sheets of pastry for this pie. One-and-a-half for the base of the pie (Chris feels short-changed if my pie only has a pastry lid) and one-and-a-half for the top of my pie.
The filling is a lovely creamy chicken and mushroom filling with bacon. Not too much sauce – just enough that it tastes saucy, without the whole thing collapsing when you try to serve it up.
First we blind bake the pastry base. Whilst that’s baking we seal chicken pieces in a pan, then remove from the pan and soften some onions in butter. Add flour, salt, pepper, and thyme and stir to coat the onions. Add in stock a little at a time whilst stirring, then stir in milk and let the sauce thicken whilst stirring often:
Next we slice up mushrooms and add them into the pan with the sealed chicken and some cooked bacon. Stir in a squeeze of lemon juice to balance the flavours, and spoon the chicken mixture out into the baked pie shell. Brush the edges with egg wash and top with pastry, then egg wash the top and pierce a couple of holes to let steam escape:
Cook for about 25 minutes until golden brown:
One of the things I love about this pie is that no-one else in my house likes mushrooms. So as we’re sitting around the table, I get all the mushrooms transferred to my plate.
I did give them the option of having something else for tea (my pie!). But it’s pie.
No-one turns down pie in my house.
Like this recipe?
How about my creamy chicken puff pie with carrots and potatoes or my rich and tasty slow-cooked steak pie.
The Chicken and Mushroom Pie with Bacon recipe:
My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it’s a family mealtime favourite. 5 from 4 votes Pin The Recipe For Later Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins Course: Dinner Cuisine: British Keyword: Comfort Food, pie week, winter food Servings: 8 Author: Nicky Corbishley
- 3 x 320g/11oz rolls of ready-rolled puff pastry
- 1 tbsp vegetable oil
- 8 strips of cooked bacon chopped into 1/2 inch pieces
- 2 tbsp (30g) unsalted butter
- 3 chicken breasts cut into small chunks
- 1 large onion peeled and finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 2 sprigs of thyme or 1 tsp dried thyme
- 6 tbsp (50g) plain/all-purpose flour
- 1 ¼ cups (300ml) hot chicken stock – water plus 2 stock cubes is fine
- 1 1/4 cups (300ml) milk – half or full fat
- 1/2 lb (240g) chestnut mushrooms sliced
- Juice of ½ lemon
- 1 egg lightly whisked with a fork
- Preheat the oven to 200c/400f. Unroll the 3 pastry rolls. Slice one of the pieces of pastry in half length-ways. Attach a cut piece to one of the whole pieces of pastry – so you have a larger piece of pastry that will totally cover the base of the pie dish. Repeat with the other piece of pastry – so you have two large pastry sheets altogether.
- Line a 26cm (10.2″) diameter pie dish with the prepared one-and-a-half rolls of the puff pastry. Trim the edges, leaving a 1-2cm overhang, as the pastry will shrink back slightly.
- Prick the base of the pastry several times with a fork. Line the pastry with baking parchment so that it completely covers the pastry. I find it easier to scrunch up the parchment first, and then un-scrunch it, so it fits into the shape of the pie dish better.
- Fill the pie with baking beans (or dried beans or uncooked rice) and place in the oven to ‘blind bake’ for 10 minutes. This helps to prevent the pie having a soggy bottom.
- Take out of the oven and put to one side. When cool enough to handle, remove the baking beans and parchment paper.
- Now start on the filling. Add the oil to the pan and fry the chicken pieces in the oil for 5-6 minutes until sealed. Remove from the pan.
- Add the butter and onions to the pan and turn down the heat to medium-high. Cook for 3 minutes, until the onions start to soften.
- Add the salt, pepper, thyme and flour to the pan and stir until the onions are coated in the flour.
- Add the stock, a splash at a time, whilst stirring with a balloon whisk, until all of the stock is used. Adding it in a splash at a time, whilst stirring, will ensure you have not lumps. Add the milk and continue to stir until the sauce starts to bubble and thickens.
- Add the mushrooms, chicken, bacon and lemon juice and stir. Turn off the heat (don’t worry, the mushrooms will cook through in the oven).
- Fill the pie base with the chicken mixture. Brush the edges of the pastry with egg wash, then top the pie with the remaining piece of pastry. Pinch the edges to seal.
- Trim off any excess pastry (you can using the trimming sot make little pie decorations such as leaves if you like), then brush the top with more egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
- Place back in the oven (still at 200c/400f) and cook for 20-25 minutes until golden brown.
Can I make it ahead?
Yes – make and cook the whole pie ahead of time, but cook for about 5 minutes less than the stated time. Then cool, cover and refrigerate the pie. When you want to reheat the pie, take it out of the refrigerator about 30 minutes before you put it in the oven (to take off a little of the chill). Preheat the oven to 180C/350F. Cover the pie in foil, and bake for about 25 minutes – until hot throughout (stick a knife or skewer in the middle to check it’s piping hot). Then remove the foil and cook for a further 5 minutes to crisp up the pastry. .
Can I freeze it?
Yes – make and cook the whole pie ahead of time, but cook for about 5 minutes less than the stated time. Then cool, cover and freeze the pie. Defrost thoroughly in the refrigerator, then as above, take it out of the refrigerator about 30 minutes before you put it in the oven (to take off a little of the chill). Preheat the oven to 180C/350F. Cover the pie in foil, and bake for about 25 minutes – until hot throughout (stick a knife or skewer in the middle to check it’s piping hot). Then remove the foil and cook for a further 5 minutes to crisp up the pastry. .
Why do I need to blind bake the pie?
The pie isn’t in the oven long enough to completely cook the puff pastry on the base of the pie before the top starts to burn. Blind baking the pastry will ensure the pie doesn’t have a soggy bottom. .
You can buy baking beans, but I use a mixture of dried beans and rice, which I think works just as well. You can’t use the beans and rice in a recipe once you’ve used them as baking beans, so instead I wait for them to cool, then store them in a jar. They can then be re-used as baking beans many times. .
I don’t like mushrooms
You can leave out the mushrooms and add more bacon. Or you can replace the mushrooms with leeks (sliced raw leeks are fine) or some sauteed carrots or chunks of par-cooked potato. .
Nutritional Information is per serving.
Nutrition Facts Chicken and Mushroom Pie with Bacon Amount Per Serving Calories 733 Calories from Fat 432 % Daily Value* Fat 48g74% Saturated Fat 14g70% Cholesterol 75mg25% Sodium 745mg31% Potassium 486mg14% Carbohydrates 51g17% Fiber 1g4% Sugar 3g3% Protein 23g46% Vitamin A 185IU4% Vitamin C 2.1mg3% Calcium 69mg7% Iron 3.2mg18% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Preheat the oven to 200C.
Toss the chicken in the flour. Melt half the butter in a large frying pan and brown the chicken well. Remove and set aside. Melt the remaining butter in the same pan, add the onion, garlic and mushrooms and cook over medium heat for 5 minutes, or until the onion is soft. Add the stock and stir until the mixture boils. Return the chicken to the pan, add the sage and salt to taste (I used nearly 1 tbsp), stir, then turn the heat down and simmer for 5-10 minutes or until the mixture thickens. Remove from heat and allow to cool a little.
Grease a large, deep pie dish (roughly 20-25cm by 4cm deep – it doesn’t need to be exact: simply trim the pastry to fit or join two pieces together if you need extra) and line with puff pastry, trimming around the edge. Spoon the chicken mixture into the pie dish and brush the edge of the pastry with egg. Lay another piece of pastry over the top and press the edges together firmly. Trim the pastry and make a couple of small cuts in the top for the steam to escape. Brush the top of the pie with more egg.
Place in the oven for about 30 minutes, or until the pastry is lightly browned and the filling cooked through.
Step 1: Preheat the oven to 200C.
Step 2: Season the Chicken Marylands with sea salt and pepper.
Step 3: Butter a 24 centimetres x 18 centimetres baking dish. Place the seasoned chicken marylands into the baking dish, drizzle with Extra Virgin Olive Oil, and put into the oven to roast for 20 minutes.
Step 4: Remove from the oven and allow to rest for 15 minutes, loosely covered with foil.
Step 5: Meanwhile, heat the Chicken Stock over a medium high heat in a small pot.
Step 6: Place a large saucepan over a high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil to inhibit burning. Add the mushrooms and fry for 4 to 5 minutes.
Step 7: Sprinkle the flour over the mushrooms and cook for a further couple of minutes.
Step 8: Gradually stir in the hot stock, then the cream. Simmer gently until the mixture has thickened.
Step 9: Remove the meat from the marylands and chop in to 1 centimetre pieces, then fold through with the herbs into the mushroom mixture. Season to taste.
Step 10: Refrigerate until chilled.
Step 11: Make the pastry and once chilled, roll to 3 millimetre thick and cut to line greased pie dishes, leaving a ‘lip’ over the edge.
Step 12: Cut out six smaller rounds – these are the pie lids.
Step 13: Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.
Step 14: Increase the oven temperature to 220C.
Step 15: Place the pies onto a flat baking tray then place the pies into the oven and bake for 20 minutes. Reduce oven to 180C and bake for a further 5 – 10 minutes until golden brown.
Step 16: Remove from the oven and serve.