Chicken and Mushroom Pie


Chicken and Mushroom Pie



430g medium sized skinless boneless chicken thighs

Fresh puff pastry

1 large onion

1 large egg

1 tbsp. vegetable oil

300g baby mushrooms

190ml Milk

380ml Chicken Stock

1.5 tbsp. flour (plain)

Thyme sprigs for flavour



Heat 1 tbsp. vegetable oil in a large, non-stick frying pan.


Season boneless 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.


Place the chicken onto a plate and cover, now add 1 sliced onion, 220g baby button mushrooms and a handful of thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour.


Now add 2 tbsp. plain flour into the pan and cook, stirring, for 1 min, with the pan off the heat, whisk in 400ml chicken stock, followed by 200ml milk, then add the chicken back to the pan.


Bring to the mixture to a boil, then simmer for 30 mins. Spoon the filling into a large pie dish.

Heat oven to 200C/fan 180C/gas 7. Sprinkle flour on the surface, roll 500g puff pastry to the thickness of two £1 coins.


Carve a long strip as wide as the rim of the pie dish and, using a little of the 1 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.


Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Yum Yum!

Products Used:

KitchenCraft Non-Stick Eco 28cm Fry pan

Home Made Fluted Round Pie Dish

KitchenCraft Non-Stick 46cm Rolling Pin